Broccoli and Red Pepper Salad
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Ingredients
yield: 1 1/2 quarts
- 4 or 5 stems broccoli
- 3 red bell peppers
- 1/2 small bunch fresh tarragon or basil
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup tarragon vinegar
- 1/2 cup plus 2 tablespoons olive oil
- Salt and pepper
Procedures
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1
Wash broccoli and cut into small florets. Seed the peppers and slice them into slivers. Wash and mince the herb.
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2
Blanch the broccoli in rapidly boiling water until tender (4 to 5 minutes). Plunge into ice water to cool and then drain well.
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3
Combine the remaining ingredients with the minced herb. Pour half of the dressing over the broccoli and pepper slivers and toss well. Taste and add more dressing if desired; the full amount of dressing was far too much for me, which I discovered after tossing it all it, but maybe it will suit you.
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