ROASTED BROCCOLI SALAD WITH BACON DRESSING
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
- In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
- Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.
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
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
JAMES'S BROCCOLI WITH BURRATA, PINE NUTS, AND WARM ANCHOVY VINAIGRETTE
If you leaned against your sink, closed your eyes, and focused on conjuring up the quintessential organic farmer, James Birch would appear in your kitchen. He looks like a cross between a grizzly bear and an overgrown Little Prince. And he is, in fact, the king of broccoli. I'd guess that most people don't walk into Lucques with a hankering for broccoli, but this appetizer might just change that. Tossed with a garlicky anchovy butter, topped with pine nut breadcrumbs, and served with slices of creamy burrata cheese, this broccoli is how addictions get started. Burrata literally translates as "bag." Cream is beaten into mozzarella, creating a skin of cheese that's filled with creamy curd. Burrata's silky, soft texture and rich flavor make it feel like a mozzarella that died and went to heaven. We get our burrata from Caseificio Gioia, which, although it sounds like it must be located in a quaint Italian village, is actually a family-owned cheese company in the decidedly unromantic industrial township of South El Monte, just outside Los Angeles. For many years, they've been providing L.A. chefs with the most delicious fresh mozzarella, ricotta, and burrata this side of the Atlantic. Burrata has a shelf life of about 3 to 4 days, so eat it quickly. (If you can't find burrata, substitute a soft, fresh handmade mozzarella.)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Bring a large pot of heavily salted water to a boil over high heat.
- Toss the breadcrumbs with 1 tablespoon olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown and crispy.
- Spread the pine nuts on another baking sheet, and toast them 4 to 5 minutes, until they're golden brown and smell nutty. Crush half the pine nuts, and combine them with the whole pine nuts, breadcrumbs, and parsley in a small bowl. Season with salt and pepper.
- Blanch the broccoli in the rapidly boiling water 2 to 3 minutes, until just tender. Drain, and cool on a baking sheet.
- Meanwhile, heat the remaining 7 tablespoons olive oil and the butter in a small saucepan over low heat. Add the anchovy and chile and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Season with 1/2 teaspoon salt.
- Cut the burrata into six slices, and then cut each slice in half.
- Heat a large sauté pan over high heat for 1 minute. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper, and a squeeze of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning.
- Arrange half the broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli, and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top.
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 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.
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 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 with vinaigrette recipes"
ROASTED BROCCOLI WITH LEMON-GARLIC VINAIGRETTE RECIPE
From eatingwell.com
4/5 (1)Category Vegan Salad Dressing RecipesAuthor ChristynCalories 167 per serving
- Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.
- Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.
SAUTéED BROCCOLI WITH FLORET VINAIGRETTE RECIPE | BON …
From bonappetit.com
4.3/5 (4)Author William AbranowiczServings 8
- Preheat oven to 450°. Remove tender leaves from broccoli stems; wash leaves and set aside. Separate florets from large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use).
- Cut bottom 1" from stems and discard. Using a vegetable peeler, remove woody outer layer to expose the pale-green center (you'll need to remove 2–3 layers). Quarter stems lengthwise. With the tip of a paring knife, make shallow crosshatches into flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
- Place florets on a rimmed baking sheet; drizzle with 2 Tbsp. grapeseed oil and toss to coat. Season with salt and pepper. Roast florets, turning once, until charred, 15–20 minutes. Let cool; mince florets. Whisk shallot, vinegar, and lemon zest in a medium bowl. Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
- Toss broccoli stems and remaining 1 Tbsp. grapeseed oil in a large bowl. Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3–4 minutes per batch. Divide among plates. Drizzle with vinaigrette and garnish with reserved broccoli leaves.
GRILLED BROCCOLI WITH BACON VINAIGRETTE - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 30 minsCategory Side DishCalories 184 per serving
- Pour the red wine vinegar and honey into the pan and stir to combine. Add the parsley and chives and set aside.
BROCCOLI SPOON SALAD WITH WARM VINAIGRETTE RECIPE | BON …
From bonappetit.com
4.8/5 (127)Estimated Reading Time 5 minsServings 4
ROASTED BROCCOLI WITH RAISIN VINAIGRETTE RECIPE | BON …
From bonappetit.com
GRILLED BROCCOLI WEDGES WITH HERB VINAIGRETTE RECIPE
From eatingwell.com
ROASTED BROCCOLI WITH BROCCOLI STEM VINAIGRETTE - FOOD
From foodandwine.com
5/5 (1)Total Time 1 hrAuthor Alexandra Guarnaschelli
- Preheat oven to 425°F. Toss together broccoli florets, olive oil, garlic, salt, and crushed red pepper on a large rimmed baking sheet; spread in a single layer. Roast in preheated oven until broccoli is tender and edges are browned, about 20 minutes.
- While broccoli roasts, heat 1 tablespoon oil in a medium skillet over medium. Add onion, and cook, stirring often, until onion is tender and beginning to brown, about 15 minutes. Stir in sliced broccoli stems and garlic, and cook, stirring occasionally, until broccoli is tender, about 8 minutes. Transfer stem mixture to a blender, and add vinegar, 1 tablespoon water, Dijon, salt, pepper, and remaining 1/3 cup oil. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process on high speed until smooth, about 1 minute.
RECIPES WARM BROCCOLI RABE SALAD | SOSCUISINE
From soscuisine.com
CHICKEN BROCCOLI STIR FRY (20 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
BROCCOLI SPOON SALAD WITH WARM VINAIGRETTE | PUNCHFORK
From punchfork.com
ROASTED SHEET PAN BROCCOLI WITH PICKLED PEPPER VINAIGRETTE - FOOD …
From foodandwine.com
WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE RECIPES - FOOD HOUSE
From foodhousehome.com
QUINOA AND BROCCOLI SPOON SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
HAM POTATO BROCCOLI CASSEROLE - VEGETABLE RECIPES
From vegetablerecipes.com
LEMONY BROCCOLI SALAD RECIPE - MELISSA RUBEL JACOBSON - FOOD
From foodandwine.com
LAMB CUTLETS WITH WARM RICE SALAD - HEALTHY FOOD GUIDE
From healthyfood.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