From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Lemony Broccoli Salad.html | 212 +++++++++++++++++++++++++++++++++++++ 1 file changed, 212 insertions(+) create mode 100644 Recipes/Lemony Broccoli Salad.html (limited to 'Recipes/Lemony Broccoli Salad.html') diff --git a/Recipes/Lemony Broccoli Salad.html b/Recipes/Lemony Broccoli Salad.html new file mode 100644 index 0000000..f5e7d8a --- /dev/null +++ b/Recipes/Lemony Broccoli Salad.html @@ -0,0 +1,212 @@ + + + + + + + + +
+ +
+ + + +
+ + + + + + +
+ + + +

Lemony Broccoli Salad

+ + + + + +

+ + +

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

+ + + +
+ + +
+ +
+ + + +
+

Ingredients

+
+

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

+
+
+ + + + + +
+ +
+ + + + + + +
+

Directions

+
+

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.

+
+
+ + + + + + + + + + + + +
+ +
+ +
+ + + + + + + -- cgit v1.2.3