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Broccoli Salad

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(Recipe ID: 684)

Serves 6

Preparation time: 30 minutes plus 6 hours

Source: Vito De Carolis

Colorful, flavorful and easy to make.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 teaspoon Dijon Mustard *
  • 2 Tablespoons Red Wine Vinegar *

    Claudio Rosso Red Wine Vinegar suggested

  • 2 teaspoons Fresh Lemon Juice
  • 1/2 cup Garlic Oil (see recipe)
  • 1/2 cup Fresh Grated Parmesan Cheese
  • 1/2 teaspoon Allspice, fresh ground *
  • Fine Sea Salt and Fresh Ground Black Peppercorn, to taste *
  • 2 pound Broccoli
  • 1 pound Cherry Tomatoes, halved
  • 1/3 cup Green Onion, minced


  1. In a small bowl whisk together Dijon mustard, wine vinegar, lemon juice and ground allspice.  Add garlic oil gradually, whisking constantly.  Whisk in 1/4 cup of Parmesan cheese.  Season with salt and pepper.  Cover and set aside for 6 hours.
  2. Meanwhile trim broccoli and cut into florets.  Bring a large pot of salted water to a boil over high heat; add florets and cook until tender-crisp.  Drain and immediately plunge into ice water.  When cool, drain again and pat dry.  Broccoli may be cooked up to 6 hours ahead, cooled and stored in a plastic bag in the refrigerator.
  3. Transfer broccoli to a large bowl along with tomatoes.  Add dressing to vegetables and toss to coat well.  Add green onion and remaining 1/4 cup Parmesan cheese and toss to blend.  Taste and adjust seasoning and serve.

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