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Categories:Viewed: 55 - Published at: 3 years ago
Ingredients
- 1 tsp Mustard
- 2 Tbsp. Red wine vinegar
- 2 tsp Lemon juice
- 1/2 c. Garlic oil (see note) or possibly Extra virgin olive oil
- 1/2 c. Grated Parmesan cheese Salt and freshly grnd Pepper -- to taste
- 2 lb Broccoli
- 1 pt Cherry tomatoes -- halved
- 1/3 c. Chopped green onion
Method
- 1.
- In a small bowl whisk together mustard, vinegar, and lemon juice.
- Add in garlic oil gradually, whisking constantly.
- Whisk in 1/4 c. of the Parmesan.
- Season with salt and pepper.
- Cover and set aside for at least 1 hour or possibly up to 1 day.
- 2.
- Trim broccoli and cut into florets (reserve stalks for soup, if you like).
- Bring a large pot of salted water to a boil over high heat; add in florets and cook till tender-crisp.
- Drain and immediately plunge into ice water.
- When cold, drain again and pat dry.
- Broccoli may be cooked up to 6 hrs ahead, cooled, and stored in a plastic bag in the refrigerator.
- 3.
- Transfer broccoli to a large bowl along with tomatoes.
- Add in dressing to vegetables and toss to coat well.
- Add in green onion and remaining 1/4 c. Parmesan and toss to blend.
- Taste and adjust seasoning.
- Transfer to a serving platter.
- Note: To make garlic oil, add in 6 whole peeled garlic cloves to 1 pint extra virgin 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 possibly part of the broccoli.
