My Aunt Fran makes great veggies. One thing that she almost always had on the table was a salad. Although all her salads were good, her Broccoli Salad was my favorite. There is something so delicious about the tenderly cooked broccoli and the tang of vinaigrette that goes so well together. With the cold weather in the air; and lettuce not in season salads are not so desirable. But I wanted something refreshing for dinner to go along side my pasta. With broccoli in my refrigerator I thought of my Aunt Fran. Although I changed up the dressing from what she usually makes I do not think she would mind.
Broccoli Salad (serves 4 or more)
1 head of Broccoli, trimmed and sliced into two inch pieces
2 tbsp of Olive Oil
1 tbsp of Red Wine Vinegar
1 tsp of Dijon Mustard
1 Orange (zested and juiced)
Sea Salt and Black Pepper to taste
¼ cup of Pine Nuts, toasted
Put your broccoli in a pot and cover with water with a pinch of salt. Place it over high heat and add bring to a simmer. As soon as your water simmers you will notice that your broccoli will be bright green in color and tender to a knife. Remove from heat, drain, and set aside.
To make your vinaigrette place your olive oil, vinegar, mustard, zest, and juice in a bowl. Whisk it all together and sprinkle with sea salt and black pepper. Place your broccoli on a platter and pour your vinaigrette over and toss well. It is okay if your broccoli is still warm, I personally feel the vinaigrette permeates the broccoli this way.
Place in the refrigerator until ready to serve. Before serving give your broccoli another tossing and a good sprinkling of Sea Salt. Top it off with your toasted pine nuts and serve.