|2 tablespoons||Red wine vinegar|
|2 teaspoons||Lemon juice|
|½ cup||Garlic oil (see note) or|
|½ cup||Grated Parmesan cheese|
|Salt and freshly ground|
|Pepper -- to taste|
|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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