Lemony marinated broccoli salad

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Broccoli
Slivered lemon rind (for
Garnish)
Toasted walnuts (for
Garnish) -- coarsely
Chopped
Lemon-Garlic Vinaigr
1½ tablespoon Lemon juice
1 tablespoon White wine vinegar
1 Clove garlic -- minced or
Pressed
1 tablespoon Grated lemon rind
¼ teaspoon Salt
¼ teaspoon Dried oregano
⅛ teaspoon Seasoned pepper
2 tablespoons Olive oil
¼ cup Salad oil

Directions

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 ¼ 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 ⅓ cup.

Recipe By : the California Culinary Academy From:

File

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