Broccoflower and Celery Salad
By America's Test KitchenPublished on September 13, 2011
Time
20 minutes
Yield
Serves 6 to 8
Ingredients
1 medium clove garlic Salt and ground black pepper 1 hard-boiled egg, peeled, white diced small and yolk left whole3 tablespoons sherry vinegar 6 tablespoons olive oil 1 head broccoflower (about 2 pounds), cut into small florets, stalk sliced thin2 cups watercress, stemmed and chopped coarse3 medium scallions, sliced thin1 cup celery hearts and leaves, cut into small dice1 small green bell pepper, cut into small dice12 pimento stuffed green olives, halved1 tablespoon capers, drained½ cup fresh parsley leaves
Before You Begin
Cauliflower can be very nice in spring and may be substituted for the broccoflower in this recipe.
Instructions
- In small bowl, mash garlic clove with 3/4 teaspoon salt, 1/4 teaspoon pepper, and egg yolk until smooth. Stir in vinegar, then whisk in oil. Dressing should be a little on the tart side.
- In a large serving bowl, toss broccoflower with remaining ingredients, including egg white; add salt and pepper to taste. Add vinaigrette and toss again. Adjust seasonings and serve.
Time
20 minutesYield
Serves 6 to 8Ingredients
1 medium clove garlic
Salt and ground black pepper
1 hard-boiled egg, peeled, white diced small and yolk left whole
3 tablespoons sherry vinegar
6 tablespoons olive oil
1 head broccoflower (about 2 pounds), cut into small florets, stalk sliced thin
2 cups watercress, stemmed and chopped coarse
3 medium scallions, sliced thin
1 cup celery hearts and leaves, cut into small dice
1 small green bell pepper, cut into small dice
12 pimento stuffed green olives, halved
1 tablespoon capers, drained
½ cup fresh parsley leaves
Ingredients
1 medium clove garlic
Salt and ground black pepper
1 hard-boiled egg, peeled, white diced small and yolk left whole
3 tablespoons sherry vinegar
6 tablespoons olive oil
1 head broccoflower (about 2 pounds), cut into small florets, stalk sliced thin
2 cups watercress, stemmed and chopped coarse
3 medium scallions, sliced thin
1 cup celery hearts and leaves, cut into small dice
1 small green bell pepper, cut into small dice
12 pimento stuffed green olives, halved
1 tablespoon capers, drained
½ cup fresh parsley leaves
Ingredients
1 medium clove garlic
Salt and ground black pepper
1 hard-boiled egg, peeled, white diced small and yolk left whole
3 tablespoons sherry vinegar
6 tablespoons olive oil
1 head broccoflower (about 2 pounds), cut into small florets, stalk sliced thin
2 cups watercress, stemmed and chopped coarse
3 medium scallions, sliced thin
1 cup celery hearts and leaves, cut into small dice
1 small green bell pepper, cut into small dice
12 pimento stuffed green olives, halved
1 tablespoon capers, drained
½ cup fresh parsley leaves
Why This Recipe Works
We wanted to develop flavorful salad recipes using spring’s tender young vegetables. Adding a chopped hard-boiled egg to this broccoflower and celery salad gave it some richness without weighing it down.
Before You Begin
Cauliflower can be very nice in spring and may be substituted for the broccoflower in this recipe.
Instructions
- In small bowl, mash garlic clove with 3/4 teaspoon salt, 1/4 teaspoon pepper, and egg yolk until smooth. Stir in vinegar, then whisk in oil. Dressing should be a little on the tart side.
- In a large serving bowl, toss broccoflower with remaining ingredients, including egg white; add salt and pepper to taste. Add vinaigrette and toss again. Adjust seasonings and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments