From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Lemony Broccoli Salad.html | 342 ++++++++++++++++++++----------------- 1 file changed, 189 insertions(+), 153 deletions(-) (limited to 'Recipes/Lemony Broccoli Salad.html') diff --git a/Recipes/Lemony Broccoli Salad.html b/Recipes/Lemony Broccoli Salad.html index ec48a8b..78a1e44 100644 --- a/Recipes/Lemony Broccoli Salad.html +++ b/Recipes/Lemony Broccoli Salad.html @@ -1,181 +1,217 @@ - + - - - - - - -
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Lemony Broccoli Salad

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- - - Cook Time: 10 mins - Servings: 6 - - - Source: - - + + + Cook Time: 10 mins + + Servings: 6 + + + + Source: + +

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Ingredients

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1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2 inch thick

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon finely grated lemon zest

1 small shallot, minced

Kosher salt

freshly ground pepper

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Ingredients

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+ 1 large head of broccoli (1 1/2 pounds), cut into + 1-inch florets, stems peeled and sliced 1/2 inch thick +

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+ 1/4 cup extra-virgin olive oil +

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+ 2 tablespoons red wine vinegar +

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+ 1 tablespoon fresh lemon juice +

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+ 1 teaspoon finely grated lemon zest +

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+ 1 small shallot, minced +

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Kosher salt

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+ freshly ground pepper +

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Directions

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Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

Make Ahead

The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

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Directions

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+ Bring a large saucepan of salted water to a boil. Add the broccoli + florets and stems and cook until bright green and just tender, + about 5 minutes. Drain and rinse the broccoli under cold water + until cooled; pat dry. +

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+ In a large bowl, whisk the olive oil with the vinegar, lemon + juice, lemon zest and shallot and season with salt and pepper. Add + the broccoli, toss to coat and serve. +

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Make Ahead

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+ The cooked and chilled broccoli can be refrigerated overnight. + Toss the broccoli with the dressing just before serving. +

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