Damsel in dis Dress wrote:
> 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."
>
It sure sounds flavorful! LC too. Thanks!

--
Jean B.