Step 1

Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.

Step 2

Put the garlic in a food processor and pulse until finely minced, scraping sides of bowl down as needed.

Step 3

Add the capers and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Whisk in olive oil and adjust seasoning with salt and pepper to taste. Store in the fridge for up to a week.

Step 4

Cut into medium florets (it's okay to leave some long, thin stems) and steam for 4 to 6 minutes, just until bright green. The broccoli should still be firm and solid (not mushy!).

Step 5

Dress with vinaigrette, then doctor as needed (maybe with a fried egg, or toasted panko breadcrumbs, shavings of Parmesan cheese, or torn roast chicken).