1 bunch broccoli
1 medium red onion
1/2 seedless cucumber
2 cups cherry tomatoes
1 large red bell pepper
Dressing:
6 tbsp. good-quality olive oil
1 tbsp. red wine vinegar or raspberry vinegar
1 tbsp. lemon juice
1 clove garlic, mashed
1/2 tsp. dijon mustard
Salt and freshly ground pepper
Trim stems of broccoli about 1" below florets.
Separate florets into attractive pieces.
In a large pot of salted boiling water, blanch florets for 2 minutes. Drain and plunge into basin of very cold water.
As soon as florets are cool, drain. Peel and slice onion and cucumber. Remove stem end from tomatoes; core and slice pepper into rings. Combine all vegetables in a bowl.
Dressing:
In a jar with a tight-fitting lid, combine oil, vinegar, lemon juice, garlic, mustard, salt, and pepper to taste; shake well. Drizzle over vegetables and toss well. Cover tightly and refrigerate for up to 1 day, stirring occasionally. Taste and adjust seasonings before serving.
Serve at room temperature.
Makes 6 to 8 servings.
1 medium red onion
1/2 seedless cucumber
2 cups cherry tomatoes
1 large red bell pepper
Dressing:
6 tbsp. good-quality olive oil
1 tbsp. red wine vinegar or raspberry vinegar
1 tbsp. lemon juice
1 clove garlic, mashed
1/2 tsp. dijon mustard
Salt and freshly ground pepper
Trim stems of broccoli about 1" below florets.
Separate florets into attractive pieces.
In a large pot of salted boiling water, blanch florets for 2 minutes. Drain and plunge into basin of very cold water.
As soon as florets are cool, drain. Peel and slice onion and cucumber. Remove stem end from tomatoes; core and slice pepper into rings. Combine all vegetables in a bowl.
Dressing:
In a jar with a tight-fitting lid, combine oil, vinegar, lemon juice, garlic, mustard, salt, and pepper to taste; shake well. Drizzle over vegetables and toss well. Cover tightly and refrigerate for up to 1 day, stirring occasionally. Taste and adjust seasonings before serving.
Serve at room temperature.
Makes 6 to 8 servings.
