This salad is surprisingly good!


* Exported from MasterCook *

Broccoli and Anchovy Salad

Recipe By :Williams-Sonoma Kitchen Library: Salads
Serving Size : 4 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds broccoli
2 tablespoons capers
4 anchovy fillets -- in oil, chopped
1/3 cup black olives -- pitted
1/3 cup green olives -- pitted
1 red bell pepper -- cut into thin strips
2 tablespoons onion flavored vinegar*
salt -- to taste
freshly ground black pepper -- to taste
5 tablespoons extra virgin olive oil

Cut the broccoli florets from the large stems. (Reserve the large
stems for making soup or another use.) Fill a saucepan with salted
water and bring to a boil. Add the florets and boil until barely
tender, about 3 minutes. Drain,
cool under cold running water and drain again. Place in a salad bowl.

Rinse the capers under cold running water, drain and pat dry with
paper towels. Add to the salad bowl along with the anchovy fillets,
black and green olives and bell pepper.

In a small bowl stir together the vinegar and salt and pepper to taste
until well mixed. Add the oil and stir vigorously until blended. Pour
the dressing over the salad, toss well and serve immediately.

*To make onion-flavored vinegar, soak onion slices in white wine
vinegar for 30 minutes. Remove the onions before using. Mayonnaise
would also make a good dressing for this salad.

Copyright:
"1993 Weldon Owen, Inc."

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