Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Autumn Broccoli Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Teaspoon(s) Mustard
2 Tablespoon(s) Red wine vinegar
2 Teaspoon(s) Lemon Juice
1/2 Cup(s) Garlic oil, see note or
Olive oil
1/2 Cup(s) Grated parmesan cheese
Salt and freshly ground
Pepper, to taste
2 Pound(s) Broccoli
1 Pint(s) Cherry tomatoes, halved
1/3 Cup(s) Minced green onion
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. 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

Nutrition (calculated from recipe ingredients)
Calories: 133
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 7.3mg
Sodium: 233.2mg
Potassium: 638.7mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: <1g
Protein: 8.3g

Scale this recipe to Servings [?]