| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive or vegetable oil |
| 1 1/2 |
ts |
White-wine vinegar |
| 1 |
tb |
Water |
| 1/4 |
ts |
Tabasco |
| 1/2 |
c |
Coarsely grated Cheddar |
| 1/2 |
lb |
Broccoli; cut into long |
|
|
; flowerets |
INSTRUCTIONS
In a blender blend together the oil, the vinegar, the water, the
Tabasco, the Cheddar, and salt and pepper to taste until the
vinaigrette is smooth. In a small saucepan bring 1 inch of water to a
boil and in it cook the broccoli, covered, over high heat for 4 to 5
minutes, or until it is crisp-tender. Drain the broccoli well and
serve it topped with the vinaigrette.
Serves 2.
Gourmet September 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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