Broccoli Salad With Peanut Vinaigrette Recipe

• 4 1/2 c. Broccoli florets
• 1/2 c. Roasted, unsalted peanuts
• 1/2 c. Extra virgin olive oil
• 1/4 c. Red wine vinegar
• 1/2 c. Water
• 1/2 tsp Salt
• 1/8 tsp Freshly-grnd black pepper

1. Bring a medium saucepan of salted water to a boil.
2. Blanch broccoli florets about 3 min.
3. Immediately refresh in a bowl of iced water and drain.
4. Grind nuts in a blender or possibly food processor till fine, being careful not to overprocess.
5. Whisk nuts with remaining ingredients in a bowl till a vinaigrette is formed.
6. Add in broccoli, toss, and serve.
7. The tossed salad may be stored in refrigerator for 6 to 8 hrs.
8. This recipe yields 6 servings.

broccoli florets, peanuts, extra virgin olive oil, red wine vinegar, water, salt, black pepper

Taken from cookeatshare.com/recipes/broccoli-salad-with-peanut-vinaigrette-92994 (may not work)