| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 5 |
c |
Broccoli florets; (from about 1 large |
|
|
; bunch) |
| 8 |
sl |
Bacon |
| 2/3 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
c |
Chopped red onion |
| 1/2 |
c |
Toasted salted sunflower seeds |
INSTRUCTIONS
Cook broccoli in medium pot of boiling salted water until
crisp-tender, about 4 minutes. Drain well. Cook bacon in heavy large
skillet over medium heat until brown and crisp. Transfer bacon to
paper towels and drain. Crumble bacon. Whisk oil and vinegar in
medium bowl to blend. Mix in onion. Season to taste with salt and
pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead.
Let stand separately at room temperature.)
Combine broccoli and bacon in large bowl. Toss with enough dressing to
coat. Garnish with sunflower seeds. Pass remaining dressing
separately.
Serves 6.
Bon Appetit September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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