Salata Brokolo

Wash the broccoli thoroughly under cold running water, then cut it into evenly sized florets, trimming away any tough stem ends.

Bring a large pot of salted water to a rolling boil over high heat.

Add the broccoli florets to the boiling water and blanch until just tender but still vibrant green, being careful not to overcook.

Drain the broccoli immediately and transfer it to a bowl of ice water to stop the cooking process and preserve its bright color.

Drain the cooled broccoli well and pat it dry gently with a clean kitchen towel or paper towels.

Arrange the broccoli florets on a serving platter or in a wide shallow bowl.

Drizzle generously with extra-virgin olive oil and freshly squeezed lemon juice, then season with salt to taste.

Toss gently to coat all the florets evenly and serve immediately at room temperature or slightly chilled.