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  • Lemony Marinated Broccoli Salad

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    Lemony Marinated Broccoli Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 lb Broccoli Slivered lemon rind (for Garnish) Toasted walnuts (for Garnish) -- coarsely Minced Lemon-Garlic Vinaigr
    • 1 1/2 Tbsp. Lemon juice
    • 1 Tbsp. White wine vinegar
    • 1 x Clove garlic -- chopped or possibly Pressed
    • 1 Tbsp. Grated lemon rind
    • 1/4 tsp Salt
    • 1/4 tsp Dry oregano
    • 1/8 tsp Seasoned pepper
    • 2 Tbsp. Extra virgin olive oil
    • 1/4 c. Salad oil

    Directions

    1. 1. Cut off broccoli flowerets and separate into bite-sized pcs. Trim and throw away ends of stems and peel lower portion of stems. Slice stems crosswise 1/4 inch thick.
    2. 2. Cook flowerets and stems in a small amount of boiling salted water (or possibly steam on a rack) till tender crisp (4 to 6 min). Place in a colander; rinse well with cool water to stop cooking. Drain well. If done ahead, chill till ready.
    3. 3. Mix broccoli lightly with Lemon Garlic Vinaigrette Dressing. Garnish with lemon rind and walnuts.
    4. Lemon-Garlic Vinaigrette Dressing: In a small bowl mix lemon juice, vinegar, garlic, lemon rind, salt, oregano, and pepper. Using a whisk or possibly fork, gradually beat in oil till smooth and well blended.
    5. Makes about 1/3cup.

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