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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