| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Tamwt01 |
6 |
servings |
INGREDIENTS
| 4 1/2 |
c |
Broccoli florets |
| 1/2 |
c |
Roasted; unsalted peanuts |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Bring a medium saucepan of salted water to a boil. Blanch broccoli
florets about 3 minutes. Immediately refresh in a bowl of iced water
and drain. Grind nuts in a blender or food processor until fine,
being careful not to overprocess. Whisk nuts with remaining
ingredients in a bowl until a vinaigrette is formed. Add broccoli,
toss, and serve. The tossed salad may be stored in refrigerator for 6
to 8 hours. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B15 broadcast
05-28-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-22-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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