Ingredients:

  • 1 large head Fresh Broccoli (about 500 grams), cut into uniform 1-inch florets
  • 4 quarts (4 Litres) Water
  • 2 tablespoons (30 grams) Coarse Sea Salt, for boiling
  • Generous amount of Ice, for ice bath
  • 1 tablespoon Unsalted Butter or Extra Virgin Olive Oil
  • 1 whole Lemon, zested and juiced
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Wash the broccoli and cut it into even, bite-sized florets (about 1-inch is ideal). If using the stem, peel the tough outer skin and slice it into coins. Ensure all pieces are uniform so they cook at the same rate.
  2. Fill a large stockpot with 4 litres of water and add the 2 tablespoons of coarse salt. Bring the water to a rapid, rolling boil over high heat.
  3. Prepare the crucial ice bath: Fill a separate large bowl halfway with cold water and add a generous amount of ice cubes. This bath must be ready before the broccoli finishes cooking.
  4. Once the water is at a vigorous, rolling boil, carefully add the prepared broccoli florets.
  5. Cook the broccoli for exactly 2 to 3 minutes. The water will quickly return to a boil, and the broccoli will turn a magnificent, vivid emerald green. Cook only until tender-crisp (al dente).
  6. Immediately drain the hot broccoli using a colander or strainer, and transfer it directly into the prepared ice bath to halt the cooking process (the 'shocking' stage).
  7. Allow the broccoli to sit in the ice water for 1 to 2 minutes until it is completely chilled through. Then drain thoroughly and pat the florets lightly with a clean towel to remove surface moisture.
  8. Transfer the drained broccoli to a serving bowl. Add the butter or olive oil, the zest of half the lemon, and a generous squeeze of lemon juice.
  9. Toss gently to coat. Season immediately with fine sea salt and freshly ground black pepper to taste. Serve warm or at room temperature.