Recipe - Broccoli Vinaigrette

2 pound Broccoli; fresh

VINAIGRETTE
1 One half teaspoon Salt
1 tablespoon Pepper; freshly ground
One fourth teaspoon Sugar
One half teaspoon Dry mustard
2 Cloves garlic; minced
5 tablespoon Red wine vinegar
2/3 cup Olive oil
1 Egg; raw, beaten
One half cup Light cream
1 tablespoon Chives; chopped
1 tablespoon Parsley; chopped
1 tablespoon Olive; chopped
1 tablespoon Capers; chopped

Cut broccoli florets into bitesize serving pieces. Peel and slice edible
portions of the stems with a sharp knife. Add a generous pinch of sugar and
salt to a large pot of water and bring to a boil. Add broccoli and parboil
one minute until it turns bright green. Drain and rinse with cold running
water until broccoli has cooled. Drain further in a colander. Refrigerate.

Combine vinaigrette ingredient and mix well until smooth. Refrigerate for
several hours to allow flavors to blend. Arrange broccoli on serving plates
and pour on dressing one hour before serving, Garnish with parsley, chives,
olives, and capers.

NOTES : Broccoli isn't the only vegetable this vinaigrette perks up. Young
fresh green beans or baby asparagus, slightly blanched also make delicious
salads.
Recipe by: Delicious Decisions/tpogue@idsonline.com

Posted to recipeludigest by Terry Pogue tpogue@idsonline.com on Mar 1,
1998