Autumn Broccoli Salad Recipe

• 1 tsp Mustard
• 2 Tbsp. Red wine vinegar
• 2 tsp Lemon juice
• 1/2 c. Garlic oil (see note) or possibly Extra virgin olive oil
• 1/2 c. Grated Parmesan cheese Salt and freshly grnd Pepper -- to taste
• 2 lb Broccoli
• 1 pt Cherry tomatoes -- halved
• 1/3 c. Chopped green onion

1. 1.
2. In a small bowl whisk together mustard, vinegar, and lemon juice.
3. Add in garlic oil gradually, whisking constantly.
4. Whisk in 1/4 c. of the Parmesan.
5. Season with salt and pepper.
6. Cover and set aside for at least 1 hour or possibly up to 1 day.
7. 2.
8. Trim broccoli and cut into florets (reserve stalks for soup, if you like).
9. Bring a large pot of salted water to a boil over high heat; add in florets and cook till tender-crisp.
10. Drain and immediately plunge into ice water.
11. When cold, drain again and pat dry.
12. Broccoli may be cooked up to 6 hrs ahead, cooled, and stored in a plastic bag in the refrigerator.
13. 3.
14. Transfer broccoli to a large bowl along with tomatoes.
15. Add in dressing to vegetables and toss to coat well.
16. Add in green onion and remaining 1/4 c. Parmesan and toss to blend.
17. Taste and adjust seasoning.
18. Transfer to a serving platter.
19. Note: To make garlic oil, add in 6 whole peeled garlic cloves to 1 pint extra virgin extra virgin olive oil.
20. Marinate at least 1 week before using.
21. Oil will keep indefinitely if covered and refrigerated.
22. Variation: Cauliflower may be substituted for all or possibly part of the broccoli.

red wine vinegar, lemon juice, garlic oil, parmesan cheese, broccoli, tomatoes, green onion

Taken from cookeatshare.com/recipes/autumn-broccoli-salad-72159 (may not work)