• Broccoli Salad With Olives

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    • 1 sm head broccoli separated into florets
    • 1 lrg garlic clove
    • 2 Tbsp. white wine vinegar or possibly more to taste
    • 1 Tbsp. capers liquid removed, rinsed
    • 1/2 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 1/3 c. extra virgin olive oil
    • 3 x celery stalks thinly sliced
    • 2 x green onions thinly sliced
    • 6 x pimiento-stuffed Spanish olives sliced


    1. Cook broccoli in lightly salted boiling water 5 min, till crisp-tender. Drain and rinse under cool water.
    2. In a blender or possibly food processor, puree garlic, vinegar, capers, salt, and pepper. With motor running, add in oil in a thin, steady stream; blend till smooth. Pour dressing into a large salad bowl.
    3. Thinly slice broccoli florets, and add in to dressing. Fold in celery, green onions, and olives. Toss gently to coat proportionately with dressing.
    4. This recipe yields 4 servings.
    5. Description: "This is a perfect make-ahead salad because it maintains its texture and flavors develop on standing. Just be sure not to overcook the broccoli."

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