I'll share my recipe, if you'll share yours, June 16, 2012

14 years ago

Easy Broccoli Salad

By: Chef John Allrecipes.com

"This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes."

Original Recipe Yield 4 servings

Ingredients

1 1/2 pounds fresh broccoli

3 cloves garlic, mashed into a paste

2 tablespoons lemon juice

2 tablespoons rice vinegar

1/2 teaspoon Dijon mustard

1 pinch red pepper flakes, or to taste

1 pinch salt and ground black pepper, or to taste

1/3 cup olive oil

Directions

Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.

Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.

Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.

Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.

Adjust salt, black pepper, and crushed red pepper flakes to taste.

Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, and then toss again. It can be refrigerated up to an hour if you want to serve the salad cold.

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Comments (2)

Jasdip
14 years ago
This looks so good! We really like quinoa and it's in my to-try binder.

Grilled Vegetable Quinoa Salad
By The Canadian Living Test Kitchen

1 cup quinoa
1 sweet red pepper, quartered
1 sweet yellow pepper, quartered
1 zucchini, cut lengthwise in 1/2-inch thick strips
12 asparagus spears, trimmed
1/2 cup Light feta cheese, crumbled
1/4 cup toasted pumpkin seeds
3 tbsp chopped fresh cilantro

Chipotle Vinaigrette:
3 tbsp olive oil
2 tbsp red wine vinegar
1 canned chipotle pepper in adobo sauce, minced
2 tsp liquid honey
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper

Soak quinoa in cold water for 3 minutes; drain in sieve. In saucepan, bring 1-1/2 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes.

Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes.

Chipotle Vinaigrette: Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside.

In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased grill over medium heat; close lid and grill until charred and tender, 4 to 6 minutes for asparagus, 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl.

Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta. Serve immediately.

Source: Canadian Living Magazine: June 2011
patti43
14 years ago
Luckygardnr, I've been looking for a broccoli salad different from the usual with the bacon, raisins, etc. Your recipe is already c/p into my salad file!

Thought this pasta salad sounded pretty good.

FARFELLE WITH KALE AND BACON (Iowa Girl Cooks)

8oz farfelle
5 cups bite-sized pieces of torn kale
5 bacon slices
1/3 cup sun dried tomatoes, packed in oil, drained and roughly chopped
1/4 teaspoon red chili pepper flakes (or more or less)
5 garlic cloves, minced
salt
Romano cheese, optional

1. Cook farfelle in a large pot of salted, boiling water until almost al dente. Add kale to the boiling water then cook for 2 minutes. Reserve 1/2 cup pasta cooking water then drain the pasta and kale, and return to the pot.

2. Meanwhile, cook bacon in a large skillet over medium-high heat until very crisp. Place on a paper towel-lined plate to drain, then remove all but 1 Tablespoon bacon drippings from the skillet.

3. Turn heat down to medium then add sun dried tomatoes, red chili pepper flakes, and garlic. Stir constantly for 1 minute, or until garlic is golden brown. Add drained pasta and kale to the skillet, then pour in enough pasta cooking water to ensure pasta will not be dry. Crumble cooked bacon into the skillet, then toss to combine. Taste and add more salt if needed. Top with grated Romano cheese, if desired.