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Sautéed Broccoli with Floret Vinaigrette
- 8 bunches broccoli with large, thick stems
- 3 tablespoons grapeseed or vegetable oil, divided
- Kosher salt, freshly ground pepper
- 2 tablespoons minced shallot
- 2 tablespoons Sherry vinegar
- 2 tablespoons finely grated lemon zest
- 1 cup extra-virgin olive oil
Directions:View on Bon Appetit
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