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Broccoli And Artichoke Heart Salad

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Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Lime juice 1 Tablespoon (Juice Of 1 Lime)
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Hot sauce 2 Teaspoon (Louisiana)
  Garlic/2 small cloves 1 Large
  Worcestershire sauce 2 Teaspoon (Lea & Perrins)
  Peychaud's bitters 5 Drop
  Salt To Taste (To Cover Garlic)
  Wine vinegar 2 Tablespoon
  Fresh broccoli 4 Pound, cut into pieces
  Canned artichoke hearts 17 Ounce, quartered (2 Cans, 8-1/2 Oz Each)
  Tomatoes 2 Large, cubed
  Green onions/Chives 2 Tablespoon, chopped
Directions

Mash garlic with salt, using a table fork.
This works well in a large wooden bowl.
Add olive oil, stir; add hot sauce, stir; add Lea & Perrins, stir, add bitters, stir; add lime and lemon, stir; add vinegar, stir.
Parboil broccoli just enough to keep from being tough.
Put broccoli, artichoke hearts, chives, and tomatoes into dressing and mix well.
Let set for at least 1 hour.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Broccoli
Interest: 
Gourmet, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
30 Minutes
Ready In: 
120 Minutes
Servings: 
8

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