Prep 0 mins
Cook 5 mins
The chefs at Gourmet Alley in Gilroy California, famous for their garlic festival every year have shared some of their best recipes, via Country Living magazine(July 1987). I have tweaked this just slightly. Enjoy!
- 3 cups cauliflower florets, blanched
- 2 cups cherry tomatoes, stems removed
- 1 large yellow bell pepper, seeded, thinly sliced (or red pepper)
- 1 (8 ounce) canjumbo pitted ripe olives
- 1⁄2 cup extra virgin olive oil
- 1⁄3 cup white wine vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- 4 garlic cloves, slivered
- 1 -2 teaspoon sugar, to taste (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon fresh ground black pepper
- 3 cups broccoli florets, blanched
- Blanch cauliflower and broccoli by bring water to a boil in a pot and then add in both vegs. Leave in 1 minute, then remove to a bowl of ice cold water to stop the cooking process. Drain well.
- In a medium glass bowl(or stainless steel), combine cauliflower, tomatoes, pepper slices, and olives.
- In a jar with tight fitting lid, combine oil, vinegar, mustard, garlic, sugar if using,salt, basil, and black pepper.
- Cover tightly and shakke until well mixed. pour over vegetable mixture; cover tightly and refrigerate several hours or overnight.
- Cover and refrigerate broccoli separately.
- Just before serving, add broccoli to marinated vegetables and toss to combine well. Enjoy!
*Made for Australia/NZ Swap #58* I guess I didn't read much past the ingredients, 'cause at 4:40 when I was preparing to blanch the veggies, had no idea this was a cold dish !! I decided to mush on and added the rest of the veggies to the broccoli and cauliflower (which I steamed for about 4 minutes) as soon as I took them off the stove. Added the dressing immediately and let the flavors fuse while I warmed up some turkey. It was a very tasty dish-- and I will serve again ! Will also save the recipe for a warm weather dish. Thanks for posting, Sharon.