Saturday, July 15, 2017

Garlicky broccoli salad

Sometimes you just crave a big ol' bowl of broccoli. Well, don't you? This is a quick and easy Italian broccoli salad that's super to make. The dressing is a basic vinaigrette with Parm. cheese added in. The raw broccoli has a fab crunch, and serving it this way us nice, especially on these hot summer days, but if you prefer your broccoli cooked, you could quickly blanch the broc and serve this as a warm or room temp dish, they way the Italians like to serve their veg.


1 bunch of broccoli, cut into florets
1 tbsp olive oil
1 tsp red wine vinegar
1 tsp Dijon mustard
4 cloves garlic, peeled and finely diced (if the raw garlic is too much for you, then saut√© it quickly in olive oil first)
a dash of red pepper flakes
1/4 of a red bell pepper, diced finely /
     (can omit, but the contrasting color is pretty)
salt and pepper to taste
1/4 cup grated Parmesan cheese to sprinkle on after it's dressed

To make the vinaigrette
Mince garlic and red pepper, put into a jar with the oil, vinegar, mustard, salt and pepper. Put cover on jar and shake like mad to emulsify.

To assemble salad
Chop your broc and add into a bowl. Drizzle the dressing over it, mix well (can let sit for an hour or so) then sprinkle with Parmesan cheese right before serving. How easy was that? Mmm, dragon breath.

*Note—occasionally I also like to add sunflower seeds to this salad.

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