English Broccoli Salad
Ingredients:
1 1/2 pounds fresh broccoli
2 cups shredded raw carrots
2 large tomatoes, peeled and cut into wedges
1/3 cup salad oil
2 tbsp fresh lemon juice
2 hard-cooked eggs, shelled & chopped
salt
pepper
Directions:
Split the larger stalks of broccoli lengthwise, then cut them into
3" long pieces.
Boil the broccoli in lightly salted water in a covered, medium sized
saucepan for 12 minutes or until it is tender yet firm.
When the broccoli is done, drain, cool and chill it in the refrigerator.
When it has fully cooled transfer it into the serving dish.
Top the broccoli with the carrots and surround it with the tomato
wedges.
Mix the lemon juice, salad oil and eggs in a small bowl and pour
the mixture over the carrots and broccoli.
Salt and pepper the salad to taste and serve at room temperature
or slightly chilled.
If you enjoyed this recipe you can find it and others like it in The
Complete International Salad Book ,
by Kay Shaw Nelson.
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