Vegetarian Cooking for Everyone

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* Exported from MasterCook *

 

Broccoflower And Roasted Yellow Pepper Salad

 

Recipe By : adapted from Vegetarian Cooking for Everyone, D. Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound broccoflower florets

1 large garlic clove -- minced

1 large shallot -- finely diced

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

salt and pepper to taste

6 tablespoons olive oil

3 Roma -- (plum) tomatoes,

-- diced

1/2 cup black imported olives -- such as Kalamata or

-- Nicoise, pitted and

-- chopped

2 yellow bell peppers -- roasted, diced, see

-- cook's notes

1 tablespoon minced fresh parsley

1/2 cup crumbled Feta cheese

garnish: sprigs of Italian parsley

 

Cook's notes: You can purchase prepared roasted bell peppers. Often they are

combined with red bell peppers. Either red or yellow can be used in this

recipe. Drain them well before using. If you prefer to roast them yourself,

line a baking sheet with a large sheet of aluminum foil. Place the peppers in a

single layer on foil. Place under broiler so that the tops of the peppers are

about 4 inches below the heating element. Broil 4-6 minutes, or until peppers

are lightly charred. Turn with tongs and repeat procedure until all sides are

lightly charred. Remove from oven and enclose peppers in foil; allow to rest 5

minutes. Open foil and allow peppers to cool enough so that you can peel off

the skin and remove the seeds.

 

1. Cook broccoflower in a large pot of boiling, lightly salted water until

tender-crisp; drain and shake off any excess water. Set aside to cool.

 

2. In a small bowl, combine garlic, shallot, vinegars, salt and pepper; stir to

combine. Whisk in olive oil. Taste and adjust seasoning. Stir in tomatoes and

olives; set aside.

 

3. Place broccoflower in a large bowl. Add bell pepper, parsley and Feta.

Gently toss. Add vinaigrette. Gently toss.

 

Presentation: Place on 6 salad plates. Garnish with sprigs of Italian parsley.

 

Yield: 6 servings

Formatted by Pam Erickson <berick using MC Buster

 

 

 

 

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