Ingredients:
- 4 quarts water (for boiling)
- 2 Tbsp Kosher or coarse sea salt
- 1 large head broccoli (approx. 500 grams), trimmed into uniform 1-inch florets
- Sufficient amount of ice (for ice bath)
- 1 Tbsp Extra Virgin Olive Oil (high-quality)
- 1/2 medium lemon (zest and fresh juice)
- 1/4 tsp freshly ground black pepper
- Flaky Sea Salt (such as Maldon), to taste
Instructions:
- Prep the Broccoli: Wash the broccoli head thoroughly. Trim the tough lower stalk. Cut the head into uniform 1-inch (2.5 cm) florets. Uniformity is key for even cooking.
- Prepare the Ice Bath: Fill a large bowl halfway with ice cubes and cold water. Set this right next to the stove; timing is everything.
- Boil the Water: Fill the large stockpot with 4 quarts/litres of water. Place over high heat and add the 2 tablespoons of salt. Bring to a rapid, rolling boil—it should taste like the sea.
- Add the Broccoli: Once the water is at a furious boil, carefully add the broccoli florets.
- Time Precisely: Start the timer immediately. Boil the broccoli for 3 to 4 minutes. The water will return to a boil quickly, and the broccoli will turn a shockingly bright, vibrant emerald green.
- The Shock: Immediately scoop the broccoli out of the boiling water using a spider sieve or pour the entire contents into a colander. Plunge the hot broccoli straight into the prepared ice bath.
- Halt the Cooking: Leave the broccoli in the ice bath for about 1 minute until it is completely cool to the touch. This stops the cooking process and locks in the color.
- Drain Thoroughly: Remove the cooled broccoli from the ice bath and place it back into the colander. Shake well or pat gently with a clean tea towel to ensure it is very dry. Excess water will dilute your dressing.
- Season: Transfer the dry broccoli to a serving bowl. Drizzle with olive oil, sprinkle with lemon zest, and squeeze over a dash of fresh lemon juice.
- Serve: Toss gently to coat. Finish with freshly ground black pepper and generous pinches of flaky sea salt. Serve immediately.