Broccoli stems are julienned, then marinated with tomatoes in a simple wine vinegar dressing with Parmesan cheese. If you are used to eating only the broccoli florets, this is a great recipe to try to use up the stalks. Plan ahead to chill the broccoli salad at least 1 hour or overnight before serving.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 3 or 4 large, thick broccoli stalks (1 1/2 to 2 pounds)
- 2 small ripe tomatoes, peeled, seeded and chopped
- 1 small garlic clove
- 1/4 teaspoon coarse (kosher) salt
- 2 teaspoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/4 cup olive oil
- About 3 Tablespoons fresh-grated Parmesan cheese
- Fresh-ground black pepper, to taste
Preparation:
Peel broccoli stalks and cut them into thin julienne strips about 2 inches long. Place strips and tomatoes in nonreactive bowl and set aside.
Mash garlic with the salt in nonreactive small bowl until paste-like. Beat in lemon juice, wine vinegar, and olive oil. Pour dressing over broccoli. Add Parmesan cheese and black pepper. Toss well. Chill at least 1 hour before serving.
Note:
How to peel a tomato: Bring a saucepan of water to a boil. Add the tomato(es) and return to boil. Let boil about 10 to 15 seconds. Test the skin with your finger tips to be sure it has loosened and will slip away from the tomato pulp. Drain and run under cold water or plunge into ice water to stop cooking. Peel. If you wish, you can cut an "X" in the smooth end of the tomato before boiling. This makes grasping the loosened peel easier. Cut tomatoes in half and squeeze out seeds.
Yield: 6 servings
Per serving: 112 calories, 67 percent calories from fat, 5 grams protein, 7 grams carbohydrates, 4 grams total fiber, 8 grams total fat, 2 milligrams cholesterol, 156 milligrams sodium.
The Author says: "This marinated cold hors d'oeuvre from Rome calls for raw broccoli stalks cut into thin, matchstick-size pieces. Hence the name flammifero, which means matches." --Bert Greene
Recipe Source: Greene on Greens by Bert Greene (Workman Pub.)
Reprinted with permission.
Mash garlic with the salt in nonreactive small bowl until paste-like. Beat in lemon juice, wine vinegar, and olive oil. Pour dressing over broccoli. Add Parmesan cheese and black pepper. Toss well. Chill at least 1 hour before serving.
Note:
How to peel a tomato: Bring a saucepan of water to a boil. Add the tomato(es) and return to boil. Let boil about 10 to 15 seconds. Test the skin with your finger tips to be sure it has loosened and will slip away from the tomato pulp. Drain and run under cold water or plunge into ice water to stop cooking. Peel. If you wish, you can cut an "X" in the smooth end of the tomato before boiling. This makes grasping the loosened peel easier. Cut tomatoes in half and squeeze out seeds.
Yield: 6 servings
Per serving: 112 calories, 67 percent calories from fat, 5 grams protein, 7 grams carbohydrates, 4 grams total fiber, 8 grams total fat, 2 milligrams cholesterol, 156 milligrams sodium.
The Author says: "This marinated cold hors d'oeuvre from Rome calls for raw broccoli stalks cut into thin, matchstick-size pieces. Hence the name flammifero, which means matches." --Bert Greene
Recipe Source: Greene on Greens by Bert Greene (Workman Pub.)
Reprinted with permission.
