1 1/2 lb. broccoli florets from about 3 lb. fresh broccoli
2 tbsp. capers
1/3 c. cider vinegar
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. vegetable oil

In a large deep skillet bring 1 inch water to a boil over medium heat. Add florets and cook 4-7 minutes just until crisp-tender; drain. Meanwhile make dressing: chop fine 1 tablespoon capers. In small bowl whisk vinegar, mustard, salt, and pepper. Gradually whisk in oil, then chopped and whole capers. Pour over hot broccoli and toss. Serve hot or at room temperature. Makes 6 servings.