Autumn Broccoli Salad
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Autumn Broccoli Salad
  Broccoli    Salad  
Last updated 6/12/2012 1:05:29 AM. Recipe ID 30496. Report a problem with this recipe.
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      Title: Autumn broccoli salad
 Categories: None
      Yield: 6 Servings
 
      1 ts Mustard
      2 tb Red wine vinegar
      2 ts Lemon juice
    1/2 c  Garlic oil (see note) or
           Olive oil
    1/2 c  Grated Parmesan cheese
           Salt and freshly ground
           Pepper -- to taste
      2 lb Broccoli
      1 pt Cherry tomatoes -- halved
    1/3 c  Minced green onion
 
  1. In a small bowl whisk together mustard, vinegar, and lemon juice.
  Add garlic oil gradually, whisking constantly. Whisk in 1/4 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 1/4 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.
  
  




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Recipe ID 30496 (Apr 03, 2005)

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