Recipe by anneandmae
This is a variation of a broccoli salad we used to serve in a Vermont food co-op deli where I worked. It's not only a great way to get your veggies, but the capers and olives give it a piquant taste. Also, the blanched broccoli and red bell pepper make for a colorful side dish.
Top Review by sugarpea
This salad is perfect as is. We both loved the combination of colors, flavors and textures. I especially liked the sweetness of the red peppers. I've already been asked to make it again soon.
- 1 large head fresh broccoli (about 2 cups)
- 1 red bell pepper
- 1 1⁄2 tablespoons capers (small are the best)
- 7 1⁄2 ounces medium pitted black olives
- 1⁄2 red onion
- 1⁄2-3⁄4 cup olive oil
- 1⁄4 cup cider vinegar or 1⁄4 cup lemon juice
- 1⁄2 teaspoon dried marjoram
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon sugar
- salt and pepper
Directions See How It's Made
- Trim broccoli and separate the florets into bite-size pieces.
- Peel the stem and cut it into quarter inch discs.
- Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
- Drain and dry broccoli.
- Roughly dice the red bell pepper and finely dice the onion.
- In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
- Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
- Toss the dressing with the vegetables and refrigerate in an airtight container.
- Adjust the seasoning if desired after twoenty-four hours.
- Broccoli will lose its bright green color after about three days, but salad should keep for five days.