Read more: In Season: Peppers
- 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
Wash broccoli and cut into small florets. Seed the peppers and slice them into slivers. Wash and mince the herb.
Blanch the broccoli in rapidly boiling water until tender (4 to 5 minutes). Plunge into ice water to cool and then drain well.
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.