Broccoli And Artichoke Heart Salad

• 1/2 c. olive oil
• 1 lime (juice of)
• 1 lemon (juice of)
• 2 tsp. Louisiana hot sauce
• 1 large or 2 small cloves garlic
• Lea & Perrins Worcestershire sauce
• 5 drops Peychaud's bitters
• salt to cover garlic
• 2 Tbsp. wine vinegar
• 3 to 4 lb. fresh broccoli, cut in pieces
• 2 (8 1/2 oz.) cans artichoke hearts, quartered
• 1 or 2 large fresh tomatoes, cubed
• 2 Tbsp. green onions or chives, chopped

1. Mash garlic with salt using a table fork.
2. This works well in a large wooden bowl.
3. Add olive oil; stir.
4. Add hot sauce; stir. Add Lea & Perrins; stir.
5. Add bitters; stir.
6. Add lime and lemon; stir.
7. Add vinegar; stir.
8. Parboil broccoli just enough to keep from being tough.
9. Put broccoli, artichoke hearts, chives and tomatoes into dressing and mix well.
10. Let set for at least one hour.

olive oil, lime, lemon, hot sauce, garlic, worcestershire sauce, bitters, salt, wine vinegar, fresh broccoli, fresh tomatoes, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702443 (may not work)