Broccoli Salad with Olives and Anchovy Vinaigrette by Anna Russell This bright and colorful salad is great anytime of year but the red and green contrast is especially nice at Christmas. Vegetarians can replace the anchovy with the grated parmesan or more capers for saltiness. 3-4 heads broccoli florets 1 red bell pepper, quartered & seeded 1/2 cup pimento stuffed green olives 4 anchovy fillets, drained & chopped or 2 tsp anchovy paste 2 TBS capers, drained & rinsed and coarsely chopped 2 TBS olive oil 2 TBS lemon juice 1 TBS red wine vinegar a couple of grinds black pepper Blanch broccoli florets in boiling water until they just turn bright green. Drain and run under cold water to stop the cooking process. Allow to drain well and put into a bowl. Cut each bell pepper quarter in half lengthwise and then thinly slice across the width. Add bell pepper and olives to the bowl. In a small bowl, whisk together the anchovy, capers, oil, lemon juice, vinegar, and black pepper. Toss with broccoli and serve at room temperature or cover and keep in the fridge up to a day. RETURN TO THE RECIPES PRINTABLE

Broccoli Salad with Olives

Broccoli Salad with Olives and Anchovy Vinaigrette

by Anna Russell

This bright and colorful salad is great anytime of year but the red and green contrast is especially nice at Christmas.

Vegetarians can replace the anchovy with the grated parmesan or more capers for saltiness.

•3-4 heads broccoli florets
•1 red bell pepper, quartered & seeded
•1/2 cup pimento stuffed green olives
•4 anchovy fillets, drained & chopped or 2 tsp anchovy paste
•2 TBS capers, drained & rinsed and coarsely chopped
•2 TBS olive oil
•2 TBS lemon juice
•1 TBS red wine vinegar
•a couple of grinds black pepper

Blanch broccoli florets in boiling water until they just turn bright green. Drain and run under cold water to stop the cooking process. Allow to drain well and put into a bowl. Cut each bell pepper quarter in half lengthwise and then thinly slice across the width. Add bell pepper and olives to the bowl.

In a small bowl, whisk together the anchovy, capers, oil, lemon juice, vinegar, and black pepper. Toss with broccoli and serve at room temperature or cover and keep in the fridge up to a day.

RETURN TO THE RECIPES

PRINTABLE - BROCCOLI SALAD WITH OLIVES.pdf

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