Guest guest Posted November 2, 2004 Report Share Posted November 2, 2004 Another home favourite ;=) This dish is simple and yet tastes great. It is another example of a cooked salad, but this one has pepper flakes/chilies. You can add a little more if you like, or less as you please. It goes really well with a pasta dish or can be served as part of a series of salads for a buffet-style meal. It is served at room temperature. The recipe is from Jack Bishop, _The Complete Italian Vegetable Cookbook_ (1997). The directions have been simplified, edited, blah blah blah. SPICY BROCCOLI SALAD WITH LEMON (serves 4 - 6) 1 large bunch broccoli (about one and three-quarter pounds) salt 3 Tbsp olive oil one-half tsp dried hot red pepper flakes 1 Tbsp lemon juice (added only just before serving) Remove and discard all but about 1 to 1-1/2 inches of the broccoli stalk*, and cut florets into 2-inch pieces. Add salt and broccoli to boiling water and cook about 6 minutes and drain. Transfer to a serving bowl and drizzle with the oil and sprinkle with the pepper flakes, mixing to coat the broccoli evenly. Leave to cool to room temperature. When ready to serve, drizzle the lemon juice over the broccol and toss well together with any additional salt needed. NOTE: I always save all that broccoli stalk for later. Peeled, it can be cut into strips like bamboo shoots and added to stir-fried dishes, diced to be added to soups, stews and bean dishes, or simply cooked and whooshed in the blender with stock and whatever you use to season and cream a broccoli soup. Waste not . . . . Pat ;=) greenfury2004 Quote Link to comment Share on other sites More sharing options...
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