Broccoli with Sun-Dried Tomatoes and Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 head broccoli |
3 tablespoons balsamic vinegar |
1 garlic clove, finely chopped |
3 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon salt |
2 tablespoons sliced sun-dried tomatoes |
1 tablespoon toasted pine nuts |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon champagne vinegar |
Directions:
1. Cut broccoli into 1 1/2-inch florets. Peel stems, cut in half lengthwise, and cut into 1/2-inch-thick slices on the diagonal. Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, whisking well. Add 1/2 teaspoon salt to a pot of boiling water. Add broccoli stems to pot and cook for 2 minutes. Add broccoli florets to pot and cook for another minute, or until bright green. Rinse and drain. Combine the broccoli, sun-dried tomatoes, pine nuts, and balsamic mixture; toss well. Sprinkle 1/4 teaspoon each of salt and pepper on salad; drizzle with Champagne vinegar.
|
|