Recipe - Autumn Broccoli Salad

1 teaspoon Mustard
2 tablespoon Red wine vinegar
2 teaspoon Lemon juice
One half cup Garlic oil (see note) or
Olive oil
One half cup Grated Parmesan cheese
Salt and freshly ground
Pepper to taste
2 pound Broccoli
1 pt Cherry tomatoes halved
1/3 cup Minced green onion

1. In a small bowl whisk together mustard, vinegar, and lemon juice. Add
garlic oil gradually, whisking constantly. Whisk in One fourth cup of the
Parmesan. Season with salt and pepper. Cover and set aside for at least 1
hour or up to 1 day.

2. Trim broccoli and cut into florets (reserve stalks for soup, if
desired). Bring a large pot of salted water to a boil over high heat; add
florets and cook until tendercrisp. Drain and immediately plunge into ice
water. When cool, drain again and pat dry. Broccoli may be cooked up to 6
hours ahead, cooled, and stored in a plastic bag in the refrigerator.

3. Transfer broccoli to a large bowl along with tomatoes. Add dressing to
vegetables and toss to coat well. Add green onion and remaining One fourth cup
Parmesan and toss to blend. Taste and adjust seasoning. Transfer to a
serving platter.

Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra
virgin olive oil. Marinate at least 1 week before using. Oil will keep
indefinitely if covered and refrigerated.

Variation: Cauliflower may be substituted for all or part of the broccoli.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip