Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Broccoli Salad with Peanut Vinaigrette
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 6 servings
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 6 servings
Ingredients
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
Directions
- 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 over process. 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.
