Free Recipe Autumn Broccoli Salad
Recipe Type: Free Misc Recipes Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Autumn Broccoli Salad Recipe
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
Autumn Broccoli Salad Preparation
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. Recipe By : The California Culinary Academy File
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