North Beach Broccoli

1 clove garlic, crushed

1/2 tsp. salt

1/4 tsp. freshly ground pepper

2 Tbsp. lemon juice

1/4 cup olive oil

2 lb. fresh broccoli, trimmed, cut in spears and cooked until crisp-tender (you can use 2 - 10 oz. pkg. frozen spears).

Drain cooked broccoli. In small bowl, whisk the first 4 ingredients together and then whisk in the oil. Pour over the still-warm broccoli. Serve at room temperature. This is the recipe that finally made a broccoli eater out of J.S. It's wonderful with any Italian main dish.