Autumn Broccoli Salad

Course : Salads
Serves: 6
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1 teaspoon mustard
2 tablespoons red wine vinegar
2 teaspoons lemon juice
1/2 cup garlic oil -- (see note) or olive oil
1/2 cup grated parmesan cheese
1 teaspoon salt and freshly ground pepper -- to taste
2 pounds broccoli
1 pint cherry tomatoes -- halved
1/3 cup minced green onion

Preparation / Directions:

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.


Nutritional Information:

70 Calories (kcal); 3g Total Fat; (28% calories from fat); 6g Protein; 8g Carbohydrate; 5mg Cholesterol; 165mg Sodium

3 Kitchen's say:
  (3 3/4 Stars!)
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