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Fresh, green broccoli is an excellent
vegetable to keep in supply. Shopping for broccoli is a refreshingly unsubtle
procedure.
If flowers are tightly packed and green, buy the broccoli. Yellow flowers
indicate an unacceptable age, unless you wish to embark on long-cooked broccoli,
a most dubious exercise for a busy home cook.
Some stores offer broccoli in crowns, flowers plus an inch or two of stem. These
can be a good buy if you do not want to use the bulk of the stalk. (Some people,
however, think that the stem of the broccoli is the best part.) One pound of
broccoli will be more than adequate for four.
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Broccoli Summer Salad
1 large bunch broccoli
1 medium cucumber
1 large tomato
1 medium red onion
1 C. grated cheddar cheese
1/4 C. salad oil
1/4 C. wine vinegar
1 t. garlic minced
salt and pepper to taste
Cut the broccoli into bite size pieces, including some of the stem. Cook in
boiling water for 2 - 3 minutes. Drain and run cold water over it to stop the
cooking.
Peel and slice a cucumber. Cut tomato into bite size pieces. Mix together and
add cheese. Mix together dressing ingredients and pour over the salad. Toss to
coat. Chill until ready to serve.
Serves 4 - 6.
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