- 4 1/2 cups broccoli florets
- 1/2 cup roasted, unsalted peanuts
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.
Grind nuts in a blender or food processor until fine, being careful not to overprocess. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.