| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 6 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
VINAIGRETTE 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 by: Delicious Decisions/tpogue@idsonline.com Posted to recipelu-digest by Terry Pogue <tpogue@idsonline.com> on Mar 1, 1998
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