Recipe by echo echo
Served cold, so take time to chill it.
Top Review by Chef Kate
What a great salad! I made it as directed, except for two things. I used fresh basil and I added garlic that had been crushed into a paste with some coarse salt. I put the dressing together while the broccoli cooked and added the broccoli while it was still slightly warm and then let the salad macerate. Thanks for a great salad--next I think I'll try something similar with cauliflower.
- 2 lbs fresh broccoli or 2 (10 ounce) packages frozen broccoli
- 1 cup sour cream
- 2 tablespoons tomato paste
- 1⁄4 teaspoon dried basil
- 2 teaspoons capers