Thursday, September 25, 2008

Broccoli, Tomato and Orange Salad

Ok, none of the items in this salad came from the green market. But the broccoli was on sale at the grocery store and it looked really good, so I brought some home with me. Actually, now that I think about it the tomatoes probably did come from the market, but the orange and red onion also came from the store. The basil came from the basil plant I bought from a Michigan farmer at the French Market down the street at the beginning of the summer (which has since died, alas; not from too little water but too much, I am sad to report. Who knew?).

I did not start out with the intention of making a broccoli, tomato and orange salad. It was the synergistic result of all the beets I was buying, and the beet and orange salads I made, and the fact that I find broccoli to be somewhat boring these days and really needed something to shake it up.

And guess what? Oranges really do shake the broccoli tree.
Home Cookin Chapter: My Recipes

Broccoli, Tomato and Orange Salad
Serves 4

3 bunches of broccoli florets (app. 4 cups)
2 oranges, supremed, juice reserved
2-3 medium tomatoes, chopped
1/4 medium red onion, thinly sliced
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped

3 Tbsp white wine vinegar
reserved orange juice
1 Tbsp dijon mustard
6 Tbsp extra virgin olive oil
1 clove garlic, mashed with salt into a paste, plus more to taste if necessary
pepper to taste

Bring a large pot of water to the boil, then salt liberally (approximately one heaping tablespoon). In the meantime, fill a large bowl with cold water (ice helps, but is not necessary).

Gently add the broccoli florets into the boiling water. Turn off the heat, cover tightly, and let sit for four to five minutes. Drain and immiately immerse in the cold water to stop the cooking process and keep the broccoli green.

Place the broccoli, oranges, tomatoes, onion, basil and parsley in a large serving bowl. Mix well.

Put the white wine vinegar, orange juice, and mustard into a bowl. Whisk vigorously until well blended. Add olive oil slowly, whisking continuously; it should thicken slightly. Add garlic, more salt if necesseary and pepper. Pour over salad and mix well.

Exported from Home Cookin 5.6 (

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