Broccoli and Asparagus Salad
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Garlic||4 Clove (20 gm), crushed|
|Olive oil||2⁄3 Cup (10.67 tbs)|
Put the peppers on a rack in a broiler pan, and cook under a hot broiler until they are very soft and the skins are charred, turning them frequently during cooking.
Remove the peppers from the pan to a bowl and allow to cool.
Peel the stalks of the broccoli up to the heads.
Remove the heads and cut them into small florets.
Cut the stalks into thin slices, on a slant.
Trim the asparagus spears and scrape the stalks, using a potato peeler, up to the tips.
Cook the asparagus in boiling salted water for 3-5 minutes, depending on the thickness of the spears, until they are only just tender.
Remove the asparagus from the water to a colander, then refresh them under a cold tap.
Drain the asparagus very well on paper towels.
Cut the tips off the asparagus spears and set them aside.
Slice the asparagus stalks thinly, on a slant.
Cook the broccoli in the same boiling water for 2-3 minutes, until it too is only just tender.
Drain the broccoli well in a colander and refresh it under a cold tap.
Drain very well.
Peel the cooked peppers, retaining any juices, and remove the core and seeds.
Cut the peppers into long, thin strips.
Put the vinegar into a large salad bowl with the mustard, garlic and seasoning and stir well until the salt dissolves.
Beat in the olive oil and the reserved juices from the peppers.
Just before serving, add the broccoli, sliced asparagus stalks and pepper strips to the dressing and mix lightly together.
Garnish with the reserved asparagus tips and serve.