** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small bowl whisk together mustard, vinegar, and lemon juice.
2. Add garlic oil gradually, whisking constantly.
3. Whisk in 1/4 cup of the Parmesan.
4. Season with salt and pepper.
5. Cover and set aside for at least 1 hour or up to 1 day.
6. Trim broccoli and cut into florets.
7. Bring a large pot of salted water to a boil over high heat.
8. Add florets and cook until tender-crisp.
9. Drain and immediately plunge into ice water.
10. 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.
11. Transfer broccoli to a large bowl along with tomatoes.
12. Add dressing to vegetables and toss to coat well.
13. Add green onion and remaining 1/4 cup Parmesan and toss to blend.
Note: To make garlic oil, add 6 whole peeled garlic cloves to 1 pint extra virgin olive oil. Marinate at least 1 week before using. Oil will keep indefinitely if covered and refrigerated.
Variation: Cauliflower may be substituted for all or part of the broccoli.
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Dietary Notes:
This recipe is very low-sodium with 37.83mg per serving, low-fat with 2.83g per serving and low-cholesterol with 6.67mg per serving
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 106% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, MSG, Cheese, Sulfites, Spring Onion, Garlic, Fructose Malabsorption, Mustard, Vinegar, Onion allergies.
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