Broccoli Summer Salad With Dijon Mustard Dressing Food

BROCCOLINI WITH MUSTARD DRESSING

Broccolini with Mustard Dressing image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 bunches trimmed broccolini in a large pot of salted boiling water, 3 minutes. Drain; rinse under cold water, then pat dry. Whisk 1/4 cup sour cream, 1 tablespoon each water and whole-grain mustard, 1 teaspoon apple cider vinegar and 1 tablespoon minced shallot; season with salt and pepper.Drizzle over the broccolini.

BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING

Broccoli Summer Salad with Dijon Mustard Dressing image

With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.

Provided by Amy Chaplin

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 tablespoon whole-grain Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Pinch sea salt
Pinch black pepper
3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, cut-up
1 red pearl onion, thinly sliced

Steps:

Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

BROCCOLI WITH MUSTARD VINAIGRETTE

Broccoli With Mustard Vinaigrette image

Nice side dish that compliments almost any main course. Fresh taste and a change from just butter or lemon dressing.

Provided by jonesies

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces broccoli
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon water
2 teaspoons olive oil
2 teaspoons coarse grain mustard
1/4 teaspoon salt

Steps:

Wash broccoli.
Cut broccoli lengthwise into spears.
Cut any thick stem pieces in half.
In a large covered saucepan cook broccoli in a small amount of boiling water for 8 to 12 minutes or until crisp-tender; Drain.
Meanwhile, for vinaigrette, in a small screw-top jar combine the garlic, vinegar, water, oil, mustard and salt.
Cover and shake well.
Drizzle vinaigrette over broccoli.
Serve immediately.

DIJON MUSTARD DRESSING

Dijon Mustard Dressing image

Make and share this Dijon Mustard Dressing recipe from Food.com.

Provided by dicentra

Categories Salad Dressings

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 egg
1/2 cup olive oil
1/8 cup red wine vinegar
salt and pepper
1 tablespoon Dijon mustard
1/8 teaspoon oregano (or other herb of your choice)

Steps:

Coddle the egg by placing it in a bowl of very hot tap water. Let stand for 15 minutes.
Combine all of the ingredients in a food blender and mix.

Nutrition Facts : Calories 2084.1, Fat 226.7, SaturatedFat 33, Cholesterol 372, Sodium 491.6, Carbohydrate 2.5, Fiber 1, Sugar 0.6, Protein 13.9

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