Reviewed: Jun. 5, 2008

Did not like this. I think the vinegar ruined it or maybe bec there were way too many strong flavors going on. :/

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Reviewer:

SlowCookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Apr. 29, 2008

I'm not a big fan of raw broccoli - but I love it cooked, so I tried this on steamed broccoli. It was delicious!

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Reviewer:

hmyear

Reviewed: Apr. 17, 2008

Very good and great base recipe!

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Reviewer:

The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

Reviewed: Mar. 23, 2008

Yum, this was great. I would definitely make again.I used my broccoli raw as stated. I did reduce the salt to just under 1tsp. I also used 1 huge clove of garlic(prob. equal to 3cloves) used cider vinegar because thats what I had. I didnt do the paste thing with the garlic I just put all marinade ingreds in the blender until smooth, then poured over the broc in a ziploc bag. Turned bag every so often. Topped with fresh grated parm. I used grey poupon mustard.

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Reviewer:

BB34

Cooking Level: Expert

Reviewed: Mar. 14, 2008

I wasn't impressed with this recipe. I used balsamic vinagrette, and swaped the vinegar and oil measurments -- I just didn't like the taste. I think there was just TOO MUCH sauce. I like the taste of broccoli and when I used the sauce I couldn't taste anything but balsamic garlic onion. Next time, if there is a next time, I'll cut all the amounts in half.

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Reviewer:

pinkpigeon

Cooking Level: Intermediate

Home Town: Naples, Campania, Italy

Living In: Memphis, Tennessee, USA

Reviewed: Mar. 9, 2008

I loved this recipe. I did steam my broccoli slightly and only used 1 tblspn of evoo instead of 1/3c. I left out the salt and put my garlic through a garlic press instead of making the paste. I loved the dijon mustard taste. Great way to eat broccoli. Will make again! Served with Italian Sausage Peppers and Onions from this site.

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 4, 2008

Super easy, and very unique tasting. Delicious from all accounts. I paired it with a blackened tilapia dish. YUM!!

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Reviewer:

Leigh Ann

Reviewed: Feb. 27, 2008

Changed the recipe a little: blanched the broccoli, and added some home grown baby arugula (rocket) leaves to make a pesto type dressing. subbed apple cider vinegar, and 86ed the cheese. If I were to use cheese, it would be a Parm or Romano, but I was trying to keep this lighter. Made dried bread croutons to toss with, and had to hide the dressing from myself so I would quit dipping them and eating them. Spicy and garlicky this way; not for the faint of heart (but oh so delicious!)

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Reviewer:

liberatedword

Reviewed: Feb. 20, 2008

This was O.K., but I doubt I will make it again.

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Reviewer:

JLT1

Cooking Level: Intermediate

Reviewed: Feb. 17, 2008

I used quite a bit of garlic, more than called for and I didn't think it was too overpowering. This was OK for me. After a couple bites, I just didn't want anymore. In my opinion, might be something I would make & toss in a salad... but eaten on it's own was not a real treat for me.

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