Prep 15 mins
Cook 0 mins
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.
- 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
- 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.
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.
Good flavor but the capers really dont belong and the bell pepper takes over the whole dish.