1 bunch broccoli, separated into 2 inch flowerets
1 tsp. lemon juice
1 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tsp. each chopped fresh tarragon, rosemary, oregano and parsley
1 clove garlic, crushed
Salt and freshly ground black pepper to taste
1/4 c. freshly grated Romano cheese (for serving)

Steam the broccoli over hot water just until it is tender but still has some bite. Plunge the spears into ice water, then lift them out and leave them to dry. Arrange the spears on a serving dish. In a bowl whisk together the lemon juice, vinegar, oil, tarragon, rosemary, oregano, parsley, garlic, salt and pepper. Pour the dressing over the broccoli and leave it at room temperature, loosely covered, for several hours. Just before serving, sprinkle the broccoli with Romano cheese. Serves 4.