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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 8 |
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Directions: Wash broccoli; trim off tough ends. Cut broccoli into spears. Cook
broccoli, covered, in a small amount of boiling salted water about 8
minutes or until crisp-tender; drain. Cover; chill 4 to 24 hours.
Combine vinegar, oil, sugar, tarragon, thyme, mustard, and salt. Cut
peppers into bite-size pieces and stir into vinegar mixture. Cover; chill
4 to 24 hours. Arrange broccoli on a platter lined with lettuce. Spoon
pepper mixture on top.
| Ingredients:
2 Pound(s) Broccoli
1/3 Cup(s) White Vinegar
1/3 Cup(s) Olive Oil
2 Tablespoon(s) Sugar
1/2 Teaspoon(s) Dried Tarragon, crushed
1/2 Teaspoon(s) Dried Thyme, crushed
1/2 Teaspoon(s) Dry Mustard
1/2 Teaspoon(s) Salt
7 Ounce(s) Jar Roasted Red Peppers |
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