Warm Broccoli With Vinaigrette Recipes

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BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE



Broccoli Salad With Cheddar and Warm Bacon Vinaigrette image

Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.

Provided by Margaux Laskey

Categories     salads and dressings, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
1 bunch broccoli (about 1 1/4 pounds), ends trimmed
1/2 cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup halved red seedless grapes
4 ounces aged white cheddar, sliced thin and crumbled

Steps:

  • Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
  • Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
  • In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
  • In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams

WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE



Warm Broccoli Sald with Sherry Vinaigrette image

Active time: 30 min Start to finish: 30 min

Yield Makes 4 servings

Number Of Ingredients 9

1 large egg
1 1/2 lb broccoli, heads cut into 2-inch-long florets (about 1 inch wide) and stems peeled and cut crosswise into 1/4-inch slices
1 1/2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, smashed
1/2 cup olive oil
3 slices rye or firm white sandwich bread, crusts removed and bread cut into 1/2-inch cubes

Steps:

  • Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
  • While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
  • Whisk together vinegar, mustard, salt, and pepper in a small bowl.
  • Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil. Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil. Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
  • Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.

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