| Autumn Broccoli Salad
1 teaspoon of mustard
2 tablespoons of red wine vinegar
2 teaspoons of lemon juice
1/2 cup of garlic oil (see note) or Olive oil
1/2 cup of grated Parmesan cheese
Salt and freshly ground pepper, to taste
2 pounds of broccoli
1 pint of cherry tomatoes, halved
1/3 cup of minced green onion
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In a small bowl whisk together mustard, vinegar, and lemon juice. Add garlic oil gradually, whisking constantly. Whisk in 1/4 cup of the Parmesan. Season with salt and pepper. Cover and set aside for at least 1 hour or up to 1 day. 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 tender-crisp. 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. Transfer broccoli to a large bowl along with tomatoes. Add dressing to vegetables and toss to coat well. Add green onion and remaining 1/4 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
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