Broccoli Vinaigrette
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Broccoli Vinaigrette
Last updated 6/12/2012 1:10:44 AM. Recipe ID 38055. Report a problem with this recipe.
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      Title: Broccoli vinaigrette
 Categories: None
      Yield: 6 Servings
      2 lb Broccoli; fresh

  1 1/2 ts Salt
      1 tb Pepper; freshly ground
    1/4 ts Sugar
    1/2 ts Dry mustard
      2    Cloves garlic; minced
      5 tb Red wine vinegar
    2/3 c  Olive oil
      1    Egg; raw, beaten
    1/2 c  Light cream
      1 tb Chives; chopped
      1 tb Parsley; chopped
      1 tb Olive; chopped
      1 tb Capers; chopped
  Cut broccoli florets into bitesize serving pieces. Peel and slice
  edible portions of the stems with a sharp knife. Add a generous pinch
  of sugar and salt to a large pot of water and bring to a boil. Add
  broccoli and parboil one minute until it turns bright green. Drain
  and rinse with cold running water until broccoli has cooled. Drain
  further in a colander. Refrigerate.
  Combine vinaigrette ingredient and mix well until smooth. Refrigerate
  for several hours to allow flavors to blend. Arrange broccoli on
  serving plates and pour on dressing one hour before serving, Garnish
  with parsley, chives, olives, and capers.
  NOTES : Broccoli isn't the only vegetable this vinaigrette perks up.
  Young fresh green beans or baby asparagus, slightly blanched also
  make delicious salads. Recipe 

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Recipe ID 38055 (Apr 03, 2005)

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