| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Side, Vegetable | 5 | Servings | |
INGREDIENTS
| 1 | lb | Broccoli spears |
| 2 | tb | Olive oil |
| 1 | tb | Red wine vinegar |
| 1 | lg | Garlic; peeled and minced |
| 1 | ts | Worcestershire sauce |
| 1/4 | c | Crumbled blue cheese |
| Salt and pepper | ||
| 1/4 | c | Seasoned croutons; or more |
INSTRUCTIONS
This recipe uses a black and decker steamer. Adapt to your steamer. A tangy, flavorful taste is created as blue cheese melts on hot broccoli and the two are tossed together with the vinaigrette sauce. Fill the base with water to "Lo" fill line. Position Drip Tray. Trim broccoli to 4" lengths from top of head to steam. Stems should be no larger than 1/4" - 3/8" in diameter. Layer loosely in Steaming Bowl. Position Cover and steam for 16-19 minutes or to desired tenderness. While broccoli is steaming, prepare vinaigrette sauce combining oil, vinegar, garlic and Worcestershire sauce; whisk together to blend ingredients. Transfer steamed broccoli to salad bowl; pour sauce over top. Add blue cheese, then salt and pepper to taste; toss. Sprinkle with croutons just before serving. Makes 5 (3/4 cup) servings. This recipe snared on the web! http://www.blackanddecker.com [Pat H. McRecipe posted 24 Oc 96] Recipe By : Black and Decker Posted to MC-Recipe Digest V1 #256 Date: Thu, 24 Oct 1996 15:07:35 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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