Recipe - Lemony Marinated Broccoli Salad

1 One half pound Broccoli
Slivered lemon rind (for
Garnish)
Toasted walnuts (for
Garnish) coarsely
Chopped
LemonGarlic Vinaigr
1 One half tablespoon Lemon juice
1 tablespoon White wine vinegar
1 Clove garlic minced or
Pressed
1 tablespoon Grated lemon rind
One fourth teaspoon Salt
One fourth teaspoon Dried oregano
1/8 teaspoon Seasoned pepper
2 tablespoon Olive oil
One fourth cup Salad oil

1. Cut off broccoli flowerets and separate into bitesized pieces. Trim and
discard ends of stems and peel lower portion of stems. Slice stems
crosswise One fourth inch thick.

2. Cook flowerets and stems in a small amount of boiling salted water (or
steam on a rack) until tender crisp (4 to 6 minutes). Place in a colander;
rinse well with cold water to stop cooking. Drain well. If done ahead,
refrigerate until ready.

3. Mix broccoli lightly with Lemon Garlic Vinaigrette Dressing. Garnish
with lemon rind and walnuts.

LemonGarlic Vinaigrette Dressing: In a small bowl mix lemon juice,
vinegar, garlic, lemon rind, salt, oregano, and pepper. Using a whisk or
fork, gradually beat in oil until smooth and well blended. Makes about 1/3
cup.

Recipe By : the California Culinary Academy

From:

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