BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.
Provided by Margaux Laskey
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
- Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
- In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
- In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams
FESTIVE BROCCOLI AND CAULIFLOWER SALAD WITH VINAIGRETTE DRESSING
The Robinson Family Festive Broccoli and Cauliflower Salad, complete with a delicious white wine vinaigrette dressing.
Provided by Rosanne Robinson
Categories salads
Time 20m
Number Of Ingredients 13
Steps:
- Wash and trim broccoli and cauliflower. Cut each into small bite-sized pieces and place into a large heat-proof bowl.
- Wash and cut the red and green pepper into small pieces, almost mincing. Set aside.
- In a small saucepan, stir together all of the dressing ingredients (white wine, white wine vinegar, water, olive oil, garlic, sugar, ginger root, salt and pepper). Bring to a boil, stirring, and boil for 3 minutes. Remove from heat and pour over the cauliflower and broccoli; toss to coat well. Stir often until cooled to room temperature. Then add in the peppers and parsley.
- Cover and refrigerate at least for a few hours or overnight, tossing often.
- Transfer to a serving bowl and serve with a slotted spoon.
BROCCOLI WITH MUSTARD VINAIGRETTE
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
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.
WARM ROASTED VEGETABLE SALAD WITH BACON VINAIGRETTE
Steps:
- Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
- Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
- Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
- Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
- In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.
WARM BROCCOLI SALAD WITH SHERRY VINAIGRETTE
Make and share this Warm Broccoli Salad With Sherry Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
- While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
- Whisk together vinegar, mustard, salt, and pepper in a small bowl.
- Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil.
- Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil.
- Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
- Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.
Nutrition Facts : Calories 380.2, Fat 29.8, SaturatedFat 4.3, Cholesterol 52.9, Sodium 551.5, Carbohydrate 23.5, Fiber 6, Sugar 4, Protein 8.6
QUICK BROCCOLI IN VINAIGRETTE
Quick broccoli in vinaigrette is a fast, easy way to serve a tasty veggie side dish! Enjoy steamed broccoli, drizzled with a tangy balsamic dressing.
Provided by JB @ The Grateful Girl Cooks!
Categories Side Dish Vegetable Dish
Time 15m
Number Of Ingredients 7
Steps:
- To make vinaigrette, measure balsamic vinegar, dijon mustard, olive oil, salt and pepper into a small bowl. Use a whisk or a fork to blend ingredients together, until completely blended. Set vinaigrette aside while you steam broccoli.
- Trim the leaves, and cut off really tough ends of the broccoli. Give broccoli a quick rinse, then cut into spears. Place broccoli spears into a steamer basket or rack, and steam (covered) over boiling water for 5 minutes. When done, the broccoli should be crisp/tender in texture.
- Immediately transfer the steamed broccoli out of steamer and onto a serving plate. Drizzle the broccoli spears with the balsamic vinaigrette, using all of it. Sprinkle with sesame seeds, if using. Serve hot, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 55 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 97 mg, Fiber 3 g, Sugar 3 g
BROCCOLI AND CAULIFLOWER WITH BACON VINAIGRETTE
Even your most staunchly anti-broccoli family member will ask for seconds when the veggies are tossed with cauliflower, crisp bacon, shallot, and sherry vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower, cover, and steam until tender, 10 minutes. Transfer to a serving dish. Repeat with broccoli.
- Meanwhile, in a large skillet, cook bacon over medium-high until crisp, about 8 minutes, flipping once. With tongs, transfer bacon to paper towels to drain. Reduce heat to medium, add shallot, and cook until translucent, about 3 minutes. Carefully whisk in sherry vinegar and season with salt and pepper. Immediately pour over vegetables. Crumble bacon and add to vegetables; toss to combine.
Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g
WARM BROCCOLI AND TOFU SALAD WITH GRILLED CHINESE SAUSAGE AND CHILI MISO VINAIGRETTE
Provided by Food Network
Time 35m
Number Of Ingredients 11
Steps:
- Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl.
- In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli.
- Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency.
- Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives.
HOT POTATO AND BROCCOLI VINAIGRETTE
Provided by Marian Burros
Categories weekday, salads and dressings, side dish
Time 35m
Yield 3 or 4 servings
Number Of Ingredients 9
Steps:
- Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm.
- Steam broccoli until just tender; cut into small pieces and keep warm.
- While vegetables are cooking combine remaining ingredients in small pot and bring just to boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; stir gently and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 635 milligrams, Sugar 3 grams
BROCCOLI WITH CHEDDAR VINAIGRETTE
Categories Cheese Vegetable Side Quick & Easy High Fiber Broccoli Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.
BROCCOLI VINAIGRETTE
Use this vinaigrette to prepare chef Stephanie Izard's Grilled Broccoli Over Blue Cheese Dressing.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place vinegar, shallots, mustard, soy sauce, Sriracha, harissa, and lemon zest and juice in the jar of a blender. With the machine running, slowly add olive oil to emulsify. Store in an airtight container, refrigerated, until ready to use, up to 3 days.
WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE
Active time: 30 min Start to finish: 30 min
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
- While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
- Whisk together vinegar, mustard, salt, and pepper in a small bowl.
- Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil. Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil. Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
- Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.
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- Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
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- Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
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