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Name: Autumn Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 ts Lemon juice; 1 pt Cherry tomatoes -- halved; Salt; 1 ts Mustard; Pepper -- to taste; 1/3 c Minced green onion; 2 lb Broccoli; olive oil; 1/2 c Garlic oil (see note) or; 1/2 c Grated Parmesan cheese; 2 tb Red wine vinegar

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INGREDIENTS

2 ts Lemon juice
1 pt Cherry tomatoes -- halved
Salt
1 ts Mustard
Pepper -- to taste
1/3 c Minced green onion
2 lb Broccoli
olive oil
1/2 c Garlic oil (see note) or
1/2 c Grated Parmesan cheese
2 tb Red wine vinegar

Servings

INSTRUCTIONS

1. 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. 2. 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. 3. 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. Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra virgin olive oil. Marinate at least 1 week before using. Oil will keep indefinitely if covered and refrigerated. Variation: Cauliflower may be substituted for all or part of the broccoli. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Autumn Broccoli Salad

2 ts Lemon juice
1 pt Cherry tomatoes -- halved
 Salt
1 ts Mustard
 Pepper -- to taste
1/3 c Minced green onion
2 lb Broccoli
 olive oil
1/2 c Garlic oil (see note) or
1/2 c Grated Parmesan cheese
2 tb Red wine vinegar

1. 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.    2. 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.    3. 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.    Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra  virgin olive oil. Marinate at least 1 week before using. Oil will keep  indefinitely if covered and refrigerated.    Variation: Cauliflower may be substituted for all or part of the broccoli.    Recipe By     : The California Culinary Academy    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (172g)
Recipe Makes: 6 Servings

Calories: 112
Calories from Fat: 57 (51%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.6g
Cholesterol 3.7mg		1 %
Sodium 123.4mg		4 %
Potassium 487.2mg		13 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 6.6g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 112

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