| 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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