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Autumn Broccoli Salad

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		6	Servings

INGREDIENTS

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

INSTRUCTIONS

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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