Lemony Marinated Broccoli Salad

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Lemony Marinated Broccoli Salad

 

1 1/2 pounds broccoli

slivered lemon rind for garnish

toasted walnuts for garnish, coarsely chopped

 

Lemon-Garlic Vinaigrette Dressing:

1 1/2 tablespoons lemon juice

1 tablespoon white wine vinegar

1 clove garlic, minced or pressed

1 tablespoon grated lemon rind

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon seasoned pepper

2 tablespoons olive oil

1/4 cup salad oil

 

Cut off broccoli flowerets and separate into bite-sized pieces. Trim

and discard ends of stems and peel lower portion of stems. Slice stems

crosswise 1/4 inch thick.

Cook flowerets and stems in a small amount of boiling salted water (or

steam on a rack) until tender crisp (4 to 6 minutes). Place in a colander;

rinse well with cold water to stop cooking. Drain well. If done ahead,

refrigerate until ready.

Mix broccoli lightly with Lemon Garlic Vinaigrette Dressing. Garnish

with lemon rind and walnuts.

Lemon-Garlic Vinaigrette Dressing: In a small bowl mix lemon juice,

vinegar, garlic, lemon rind, salt, oregano, and pepper. Using a whisk or

fork, gradually beat in oil until smooth and well blended. Makes about 1/3

cup.