Thursday, May 26, 2005
Recipe: Roasted Broccoli Salad
This rather different recipe is courtesy of my stepmother. I haven’t tried it, but it certainly sounds good!
ROASTED BROCCOLI SALAD
Oven-blasted broccoli is my favorite because it tastes primal, sweet, really almost singed. It’s entirely different than blanched broccoli and the flowerets don’t get soggy from any water. Olive oil and balsamic vinegar play into that sweetness.
5 cup (13 oz.) broccoli flowerets
2 tablespoon. olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoon balsamic vinegar
1 small clove garlic, run through garlic press1. Preheat oven to 450 degrees Fahrenheit. In large bowl, toss broccoli with 1 tablespoon of the olive oil and the salt and pepper. Spread on baking sheet and roast 10 minutes or until broccoli is tender and lightly browned.
2. Meanwhile, in jar with tightly fitting lid, combine remaining olive oil, balsamic vinegar, and garlic. Shake until well combined. Place broccoli in serving bowl and let cool slightly. Pour dressing over and toss just before serving.