Broccoli and Roasted Pepper Salad
Prep Time: 25 minutes
Cook Time: 4 minutes
Salad:2 pounds broccoli with stems1/2 cup jarred roasted red peppers, cut into 1-inch pieces2 tablespoons chopped marjoram or parsleySalt and pepper, to taste1/2 cup crumbled ricotta salata cheese (this is a hard cheese)Vinaigrette:1 garlic clove, minced1 shallot, finely diced, or 2 tablespoons chopped onion2 tablespoons balsamic vinegar2 teaspoons red wine vinegar2 tablespoons capers, rinsedSalt and pepper, to taste4 tablespoons extra-virgin olive oil3 Roma tomatoes, diced
Separate broccoli flowers from stems. Peel stems and dice into cubes. Blanch stems and flowers in boiling salted water until tender, approximately 4 minutes, then drain and place in a large bowl. Add roasted peppers, marjoram or parsley, salt and pepper and toss with vinaigrette (recipe follows). Add ricotta salata and toss again. Serve warm or cool.Combine garlic, shallot, vinegars, capers, salt and pepper in a small bowl. Let stand 15 minutes, then whisk in oil and add tomatoes.
Nutritional information per serving
with dressing (1 1/2 cups): 272 calories, 53% fat (16 g), 32% carbohydrates, 15% protein, 10 g fiber, 3 mg iron, 211 mg calcium, 182 mcg folate.