autumn broccoli salad

Categories
None
Yield
6 Servings
MeasureIngredient
1 teaspoon Mustard
2 tablespoons Red wine vinegar
2 teaspoons Lemon juice
½ cup Garlic oil (see note) or
  Olive oil
½ cup Grated Parmesan cheese
  Salt and freshly ground
  Pepper -- to taste
2 pounds Broccoli
1 pint Cherry tomatoes -- halved
⅓ cup Minced green onion

1. In a small bowl whisk together mustard, vinegar, and lemon juice. Add garlic oil gradually, whisking constantly. Whisk in ¼ cup of the Parmesan. Season with salt and pepper. Cover and set aside for at least 1 hour or up to 1 day.

2. Trim broccoli and cut into florets (reserve stalks for soup, if desired). Bring a large pot of salted water to a boil over high heat; add florets and cook until tender-crisp. Drain and immediately plunge into ice water. When cool, drain again and pat dry. Broccoli may be cooked up to 6 hours ahead, cooled, and stored in a plastic bag in the refrigerator.

3. Transfer broccoli to a large bowl along with tomatoes. Add dressing to vegetables and toss to coat well. Add green onion and remaining ¼ cup Parmesan and toss to blend. Taste and adjust seasoning. Transfer to a serving platter.

Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra virgin olive oil. Marinate at least 1 week before using. Oil will keep indefinitely if covered and refrigerated.

Variation: Cauliflower may be substituted for all or part of the broccoli.

Recipe By : The California Culinary Academy File

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