Autumn Broccoli Salad Recipe

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   1.

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   In a small bowl whisk together mustard, vinegar, and lemon juice.

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   Add in garlic oil gradually, whisking constantly.

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   Whisk in 1/4 c. of the Parmesan.

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   Season with salt and pepper.

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   Cover and set aside for at least 1 hour or possibly up to 1 day.

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   2.

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   Trim broccoli and cut into florets (reserve stalks for soup, if you like).

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   Bring a large pot of salted water to a boil over high heat; add in florets and cook till tender-crisp.

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    Drain and immediately plunge into ice water.

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    When cold, drain again and pat dry.

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    Broccoli may be cooked up to 6 hrs ahead, cooled, and stored in a plastic bag in the refrigerator.

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    3.

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    Transfer broccoli to a large bowl along with tomatoes.

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    Add in dressing to vegetables and toss to coat well.

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    Add in green onion and remaining 1/4 c. Parmesan and toss to blend.

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    Taste and adjust seasoning.

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    Transfer to a serving platter.

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    Note: To make garlic oil, add in 6 whole peeled garlic cloves to 1 pint extra virgin extra virgin olive oil.

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    Marinate at least 1 week before using.

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    Oil will keep indefinitely if covered and refrigerated.

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    Variation: Cauliflower may be substituted for all or possibly part of the broccoli.

* Per serving · 4 servings · Values may vary.