Lemony Marinated Broccoli Salad
Serving Size : 6 Preparation Time :0:20
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli
slivered lemon rind (for garnish)
toasted walnuts (for garnish) -- coarsely chopped
-- Lemon-Garlic Vinaigrette Dressing --
1 1/2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic -- minced or pressed
1 tablespoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon seasoned pepper
2 tablespoons olive oil
1/4 cup salad oil
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.
- - - - - - - - - - - - - - - - - -
NOTES : Lemon and garlic accent tender-crisp broccoli, garnished with threads of lemon rind and toasted walnuts. An oil-and-vinegar dressing with garlic and lemon turns lightly cooked broccoli into a dazzling Lemony Marinated Broccoli Salad. For best color, wait to add dressing until just before serving.
