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Sweet Broccoli Salad
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Brief Description
Blanched broccoli spears served with homemade lemon mustard vinaigrette and topped with pomegranate seeds.
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Main Ingredient
broccoli
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Category: Salads
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 11 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 05, 2020
Number of Servings:
Ingredients:
- 1 bunches - broccoli (large bunch)
- 1 cloves - garlic
- 1/2 - large egg yolk
- 2 tablespoons - Dijon mustard
- 2 tablespoons - sugar
- 1 teaspoons - salt
- 1 teaspoons - freshly ground pepper
- 1 1/2 tablespoons - fresh lemon juice
- 1 tablespoons - white vinegar
- 3/4 cups - safflower oil
- 2 tablespoons - pomegranate seeds
Directions:
Cut broccoli into 3-inch lengths, then split them so the spears are no more than 1/2 inch thick. Peel stems with a vegetable peeler.
Bring 6 quarts salted water to a boil. Add broccoli and cook just until tender, about 6 minutes. Drain immediately and rinse under cold water.
Transfer to a bowl and cover with ice cubes to chill. Drain well and pat dry. Broccoli can be cooked a day in advance and refrigerated. Bring too room temperature and pay dry before using.
Mince garlic in a food processor or by hand. Mix with egg yolk, mustard, sugar, salt and pepper. Slowly drizzle in the lemon juice, vinegar and oil. Dressing can be made 3 days in advance and refrigerated.
To serve, arrange spears on salad plates and spoon 2-1/2 to 3 tablespoons dressing over top. Sprinkle with pomegranate seeds.
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