BROCCOLI SALAD WITH SHERRY VINAIGRETTE
Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day.
Provided by Karen Rankin
Categories Healthy Parmesan Cheese Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.
- Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.
- Add Parmesan and pecans to the salad, toss gently and serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 7.5 g, Cholesterol 3.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 2.9 g, Sodium 366.1 mg, Sugar 3 g
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
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.
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
More about "warm broccoli salad with sherry vinaigrette recipes"
BROCCOLI SPOON SALAD WITH WARM VINAIGRETTE RECIPE | BON …
From bonappetit.com
4.8/5 (127)Estimated Reading Time 5 minsServings 4
- Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
- Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
- Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.
FAVORITE BROCCOLI SALAD RECIPE - COOKIE AND KATE
From cookieandkate.com
BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE
From sherrybabyrecipes.com
LEMONY BROCCOLI SALAD RECIPE - MELISSA RUBEL JACOBSON - FOOD
From foodandwine.com
BEST WARM BROCCOLI SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HAM POTATO BROCCOLI CASSEROLE - VEGETABLE RECIPES
From vegetablerecipes.com
EASY GRILLED BROCCOLINI SALAD RECIPE WITH WALNUT VINAIGRETTE
From food52.com
10 BEST WARM BROCCOLI SALAD RECIPES | YUMMLY
From yummly.com
BROCCOLI SALAD WITH VINAIGRETTE - RECIPE GIRL
From recipegirl.com
WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE RECIPES - FOOD HOUSE
From foodhousehome.com
BROCCOLI SALAD WITH SHERRY VINAIGRETTE RECIPE - EASY RECIPES
From recipegoulash.cc
ROASTED BROCCOLI WITH RAISIN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
WARM BROCCOLI SALAD WITH SHERRY VINAIGRETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WINTER SALAD RECIPES THAT LET COLD-WEATHER PRODUCE SHINE
From foodandwine.com
SHERRY VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
NECTARINE AND MOZZARELLA SALAD WITH BASIL VINAIGRETTE RECIPE
From drizzleanddip.com
WARM BROCCOLI SALAD WITH SHERRY VINAIGRETTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love