Recipeslut

Olivada:
1 can medium, pitted, black olives, drained
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper3 carrots, peeled and cut into 2 by 1/2-inch sticks
1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
1 cup cherry tomatoes

For the Olivada:

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

1 pound broccoli
¼ cup lemon juice
1 teaspoon olive oil

Trim broccoli stems and cut them into ½ inch slices. Steam for 5 minutes. Drain well; toss with lemon juice, oil and season with S&P.

Serves 4