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Broccoli Vinaigrette

creative.chef's picture
Ingredients
  Broccoli 1 Pound
  Salt To Taste
  Pepper To Taste
  Oil 10 Tablespoon
  Powdered mustard 1 Teaspoon
  White wine vinegar 1⁄4 Cup (4 tbs)
  Brown sugar 1 Teaspoon
  Onion 1
  Chopped chives 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Chopped fresh tarragon 1 Tablespoon
  Gherkins 5 Small
  Hard cooked eggs 2
  Tomatoes 2
  Radishes 5
Directions

GETTING READY
1) Discard pale broccoli leaves and coarse stems, then cook in boiling salted water for about 10 minutes.
2) Drain broccoli well, then chop and divide pieces between six serving dishes or place in salad bowl.
3) Finely chop gherkins and eggs.
4) Peel and finely chop the onion.
5) Chop radishes .
6) Blanch, peel and finely chop tomatoes.

MAKING
7) Beat together oil, mustard, vinegar, sugar and seasoning.
8) Add gherkins and eggs to dressing with herbs.
9) Stir onion into dressing.
10) Stir both tomatoes and radhishes into dressing.
11) Pour over broccoli and mix well.
12) Leave for 20 minutes until completely cold.

SERVING
13) Serve broccoli vinaigrette with buttered toast.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Ingredient: 
Broccoli
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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4.20769
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 315 Calories from Fat 245

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 80.6 mg26.9%

Sodium 500.5 mg20.9%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.8 g15.2%

Sugars 5 g

Protein 6 g12.3%

Vitamin A 34.5% Vitamin C 144.3%

Calcium 9.7% Iron 12.9%

*Based on a 2000 Calorie diet

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Broccoli Vinaigrette Recipe