Lemony marinated broccoli salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Broccoli |
| Slivered lemon rind (for | ||
| Garnish) | ||
| Toasted walnuts (for | ||
| Garnish) -- coarsely | ||
| Chopped | ||
| Lemon-Garlic Vinaigr | ||
| 1½ | tablespoon | Lemon juice |
| 1 | tablespoon | White wine vinegar |
| 1 | Clove garlic -- minced or | |
| Pressed | ||
| 1 | tablespoon | Grated lemon rind |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Seasoned pepper |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Salad oil |
Directions
1. Cut off broccoli flowerets and separate into bite-sized pieces. Trim and discard ends of stems and peel lower portion of stems. Slice stems crosswise ¼ inch thick.
2. Cook flowerets and stems in a small amount of boiling salted water (or steam on a rack) until tender crisp (4 to 6 minutes). Place in a colander; rinse well with cold water to stop cooking. Drain well. If done ahead, refrigerate until ready.
3. Mix broccoli lightly with Lemon Garlic Vinaigrette Dressing. Garnish with lemon rind and walnuts.
Lemon-Garlic Vinaigrette Dressing: In a small bowl mix lemon juice, vinegar, garlic, lemon rind, salt, oregano, and pepper. Using a whisk or fork, gradually beat in oil until smooth and well blended. Makes about ⅓ cup.
Recipe By : the California Culinary Academy From:
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