Autumn Broccoli Salad
Ingredients
- 1 teaspoon mustard
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
- 2 pounds broccoli
- 1 pint cherry tomatoes
- 1/3 cup minced green onion
Directions
In a small bowl whisk together mustard, vinegar, and lemon juice. Add garlic oil gradually, whisking constantly. Whisk in 1/4 cup of the Parmesan. Season with salt and pepper. Cover and set aside for at least 1 hour or up to 1 day. Trim broccoli and cut into florets (reserve stalks for soup, if desired). Bring a large pot of salted water to a boil over high heat; add florets and cook until tender-crisp. Drain and immediately plunge into ice water. When cool, drain again and pat dry. Broccoli may be cooked up to 6 hours ahead, cooled, and stored in a plastic bag in the refrigerator.Transfer broccoli to a large bowl along with tomatoes. Add dressing to vegetables and toss to coat well. Add green onion and remaining 1/4 cup Parmesan and toss to blend. Taste and adjust seasoning. Transfer to a serving platter.
Variation: Cauliflower may be substituted for all or part of the broccoli.
Go Back To Salads