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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: