Name: Lemony Marinated Broccoli Salad
Ingredients: 1 1/2 lb Broccoli; Slivered lemon rind (for; Garnish); Toasted walnuts (for; Garnish) -- coarsely; Chopped; Lemon-Garlic Vinaigr; 1 1/2 tb Lemon juice; 1 tb White wine vinegar; 1 Clove garlic -- minced or; Pressed; 1 tb Grated lemon rind; 1/4 ts Salt; 1/4 ts Dried oregano; 1/8 ts Seasoned pepper; 2 tb Olive oil; 1/4 c Salad oil

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CATEGORY	CUISINE	TAG	YIELD
Grains	California		6	Servings

INGREDIENTS

1 1/2	lb	Broccoli
		Slivered lemon rind (for
		Garnish)
		Toasted walnuts (for
		Garnish) — coarsely
		Chopped
		Lemon-Garlic Vinaigr
1 1/2	tb	Lemon juice
1	tb	White wine vinegar
1		Clove garlic — minced or
		Pressed
1	tb	Grated lemon rind
1/4	ts	Salt
1/4	ts	Dried oregano
1/8	ts	Seasoned pepper
2	tb	Olive oil
1/4	c	Salad oil

INSTRUCTIONS

1. Cut off broccoli flowerets and separate into bite-sized pieces. Trim and
discard ends of stems and peel lower portion of stems. Slice stems
crosswise 1/4 inch thick.
2. Cook flowerets and stems in a small amount of boiling salted water (or
steam on a rack) until tender crisp (4 to 6 minutes). Place in a colander;
rinse well with cold water to stop cooking. Drain well. If done ahead,
refrigerate until ready.
3. Mix broccoli lightly with Lemon Garlic Vinaigrette Dressing. Garnish
with lemon rind and walnuts.
Lemon-Garlic Vinaigrette Dressing: In a small bowl mix lemon juice,
vinegar, garlic, lemon rind, salt, oregano, and pepper. Using a whisk or
fork, gradually beat in oil until smooth and well blended. Makes about 1/3
cup.
Recipe By     : the California Culinary Academy
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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