- 1 tablespoon olive or vegetable oil
- 1 1/2 teaspoons white-wine vinegar
- 1 tablespoon water
- 1/4 teaspoon Tabasco
- 1/2 cup coarsely grated Cheddar
- 1/2 pound broccoli, cut into long flowerets
- In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.