• 2 small heads (or 1 large) cut into florets
• 230 g can of water chestnuts sliced
• 4 T vinaigrette
• Freshly ground pepper
• Crispy fried bacon to garnish

Cook the broccoli until bright green and just tender. Drain and then combine with the water chestnuts and vinaigrette. Garnish with the pepper and bacon. Serve warm.

Vinaigrette – Combine 3 parts oil, and 1 part vinegar, 2 tsp French mustard, 1 tsp sugar and salt and pepper to taste.