Broccoli and White Onion Salad

From Italian, pure and simple – by Cliffort A. Wright.

3 lbs. broccoli
1 medium-sized white onion, chopped
Grated zest of 1 orange
1 tbsp. sugar
2 tbsp. white wine vinegar
¼ to ½ c. extra-virgin olive oil
1 tsp. dried oregano
1 garlic clove, finely chopped
salt and freshly gound black pepper to taste
Orange wedges for garnish (optional)

Bring a pot of lightly salted water to  boil and plunge the broccoli in to blanch for 2 minutes.  Drain and cool quickly in cold water.  Return the broccoli to a steamer or strainer and steam until tender but maintaining a slight crunch, about 8 minutes.

Break the broccoli into florets, discarding stems for another use.  Toss with the onion and orange zest.  In a small bowl, dissolve the sugar in the vinegar.  Add the olive oil, oregano, and garlic, and whisk together well.  Pour over the broccoli mixture, season with salt and pepper, and toss again.

Decorate with orange wedges if desired, and serve at room temperature.


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