HOT POTATO AND BROCCOLI VINAIGRETTE
Provided by Marian Burros
Categories weekday, salads and dressings, side dish
Time 35m
Yield 3 or 4 servings
Number Of Ingredients 9
Steps:
- Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm.
- Steam broccoli until just tender; cut into small pieces and keep warm.
- While vegetables are cooking combine remaining ingredients in small pot and bring just to boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; stir gently and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 635 milligrams, Sugar 3 grams
BROCCOLINI AND BALSAMIC VINAIGRETTE
Steps:
- In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
- Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE
Active time: 30 min Start to finish: 30 min
Yield Makes 4 servings
Number Of Ingredients 9
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.
HOT POTATO AND BROCCOLI SALAD
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. UPDATE: Having now made the recipe, I've pretty much left it intact. I myself used fresh basil and increased it to about 1 Tbs. I also left the potatoes unpeeled. I personally leave the salt out, but that's because of doctor's orders and most people probably will like it better as is. The original recipe said 1 bunch broccoli, broken into florets, but the updated Zaar computer program won't accept bunch as a measure, so I've changed how that's shown. I don't believe those changes are likely to affect the flavor much, though, so essentially it's the same recipe I started with. Enjoy!
Provided by echo echo
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes until tender, then dice; cook broccoli until tender.
- Keep both hot.
- Combine remaining ingredients.
- Bring to boil, stirring.
- Pour over the vegetables and toss gently. (May be served hot or cold.).
BROCCOLI VINAIGRETTE
Use this vinaigrette to prepare chef Stephanie Izard's Grilled Broccoli Over Blue Cheese Dressing.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place vinegar, shallots, mustard, soy sauce, Sriracha, harissa, and lemon zest and juice in the jar of a blender. With the machine running, slowly add olive oil to emulsify. Store in an airtight container, refrigerated, until ready to use, up to 3 days.
POTATOES VINAIGRETTE
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
- Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
- When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.
Nutrition Facts : Calories 220 g, Fat 10 g, Protein 3 g
ROASTED BROCCOLI IN TANGY TOMATO-HERB VINAIGRETTE
This side dish is very elegant-looking, but very quick and easy to make. Even those that normally dislike broccoli have been known to ask for seconds.
Provided by Sasha Harlow
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread pine nuts onto a baking sheet.
- Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir garlic until lightly golden brown, about 5 minutes. Combine 3 tablespoons olive oil mixture, 1 1/2 teaspoons dill, 1 teaspoon sea salt, and 1/2 teaspoon lime juice in a large bowl; add broccoli and toss to coat. Spread broccoli onto a baking sheet.
- Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
- Heat remaining olive oil mixture in skillet over medium heat; cook and stir tomatoes, remaining 1/2 teaspoon dill, remaining 1/4 teaspoon salt, 1/2 teaspoon lime juice, and honey until tomatoes softened, about 3 minutes. Mix vinegar and basil into tomato mixture until dressing is evenly combined; remove skillet from heat.
- Toss broccoli with tomato dressing and pine nuts.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.1 g, Fat 32.7 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 4.6 g, Sodium 586.2 mg, Sugar 7.5 g
BROCCOLI POTATO SUPREME
My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious! -Jane Birch, Edison, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.
Nutrition Facts : Calories 276 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 605mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
BROCCOLI WITH CHEDDAR VINAIGRETTE
Categories Cheese Vegetable Side Quick & Easy High Fiber Broccoli Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.
WARM POTATO-BROCCOLI SALAD
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
- Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
- Wash, trim and cut scallion into small pieces.
- As soon as potatoes and broccoli are cooked, drain and set aside.
- In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams
HAM, POTATO AND BROCCOLI CASSEROLE
This is a great, easy to make, and nutritious casserole. You can add some macaroni pasta or try seasoning the potatoes before you bake. Put this dish in the freezer and bake whenever you're too lazy to cook! Can also be made with leftover cooked chicken.
Provided by SURELEE
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.
- Bake uncovered in preheated oven for 40 minutes.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 34.7 g, Cholesterol 49.3 mg, Fat 31.2 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10 g, Sodium 1625.7 mg, Sugar 5.5 g
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