Broccoli salad

Broccoli salad

By
From
Encyclopedia of Food and Cookery
Serves
6

This chilled salad could be served as part of a plate of hors d’oeuvre or a separate course. It will keep in the refrigerator, covered with plastic wrap, for a few days.

Ingredients

Quantity Ingredient
2-3 heads broccoli
salt
125ml dry white wine
4 tablespoons olive oil
5 spring onions, chopped
2 tablespoons parsley, chopped
2 garlic cloves, crushed
2 lemons, juiced
2 teaspoons fresh thyme
or 1/2 teaspoon dried thyme
1 tablespoon black peppercorns

Method

  1. Pull off leaves from broccoli, cut off tough base of stems, and pare stems with a vegetable peeler. Cook broccoli stems and florets in boiling salted water for 10 minutes. Rinse under cold water and drain. Cut into 5 cm pieces.
  2. Put wine, oil, spring onions, parsley, garlic, lemon juice, thyme and peppercorns in a saucepan, cover and simmer for 20 minutes. Add broccoli and cook, uncovered, for 2 minutes more (broccoli should still be slightly crisp). Adjust seasoning and pour into a shallow dish. Serve at room temperature or slightly chilled.
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