Food > Recipe Directory > Courses/Meal Type > Sides > Spiced Broccoli Salad
Spiced Broccoli Salad Recipe
Spiced Broccoli Salad
Blanched broccoli is annointed with sizzling Italian-spiced olive oil and tossed with lemon juice.
Ingredients
- 1 bunch (about 1-1/2 lb/750 g) broccoli
- 3 tbsp (45 mL) extra-virgin olive oil
- 3 anchovy fillets, chopped
- 2 cloves garlic, thinly sliced
- 1/2 tsp (2 mL) fennel seeds
- 1/4 tsp (1 mL) hot pepper flakes
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) lemon juice
Preparation
Cut broccoli tops into florets; peel stems and slice. Blanch in boiling salted water until tender-crisp, about 4 minutes; drain. Chill under cold water; drain thoroughly and transfer to bowl.
In small skillet, heat oil over medium heat; fry anchovies, garlic, fennel seeds, hot pepper flakes and salt until garlic is golden. Scrape over broccoli; sprinkle with lemon juice and toss. Serve at room temperature.
Makes 4 to 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 105 |
| Protein | 3 g |
| Fat (total) | 7 g |
| Sat. Fat | 1 g |
| Carbohydrate | 9 g |
| Fibre | 3 g |
| Cholesterol | 2 mg |
| Sodium | 470 mg |
| Calcium | 5 % RDI |
| Iron | 6 % RDI |
| Vitamin A | 17 % RDI |
| Vitamin C | 118 % RDI |
| Folate | 54 % RDI |
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Source
Homemakers Magazine: Summer 2007
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