Blanched Broccoli with Hazelnuts
- 5 cups fresh broccoli florets
- ¾ cup chopped hazelnuts
- ¼ cup white wine vinegar
- 1 teaspoon ground black pepper
- ¼ cup olive oil
- Bring a large pot of water to a boil. Add a large pinch of salt and the broccoli florets. Cook for about 5 minutes. It can be slightly more, but you don’t want the broccoli to be too soft. Drain the broccoli and cool under cold water to stop the cooking process.
- Add the broccoli to a large bowl, toss in the hazelnuts, vinegar pepper and drizzle with olive oil. Serve.