Italian Broccoli Salad

1 head of broccoli, about 1 pound
3 T balsamic vinegar
1 small garlic clove, finely chopped
5 T extra virgin olive oil
salt and pepper
2 sun-dried tomatoes packed in oil, drained and thinly sliced
1 T pine nuts, toasted
Champagne vinegar

Cut the broccoli tops into floret about 1 1/2 inches long. Peel the broccoli stems, cut in half lengthwise, and slice 1/2 inch thick on a diagonal.

In a small bowl, whisk together the balsamic vinegar, garlic, oil, 1/2 t salt, and a few pinches of pepper.

Bring a medium-size pot of water to a boil and add 1/2 t salt. Drop in the broccoli stems and cook for about 3 minutes, adding the florets for the last minute. The broccoli should be bright green and slightly crisp. Pour it into a colander, rinse under cold water, and drain thoroughly.

Toss the broccoli with the sun-dried tomatoes, pine nuts, and vinaigrette. Add salt and pepper to taste and a splash of Champagne vinegar to heighten the flavor.

Serves: 6

Source: from Fields of Greens

Prepared by: Stacey for the June 2004 meeting.