POTATO AND BROCCOLI VINAIGRETTE
Fresh steamed potato cubes tossed with fresh broccoli buds, red apple and rings of red onion in a sweet and sour celery seed and basil dressing!
Serves 6
5 med. russet potatoes, peeled and cut into 1/2 inch cubes
1/3 c. mild olive oil
1 T. hot chili oil
3 T. white vinegar
1 T. sugar
1/2 t. dried basil
1/4 t. garlic powder
1/4 t. celery seed
salt and black pepper
1 lg. red apple, unpeeled, cored and cut into 1/2 inch cubes
1-1/2 pounds fresh broccoli
2 handfuls thinly sliced red onion rings, cut in half
salt and black pepper
Place potato cubes in a steamer, salt lightly, then cover and steam till tender. Remove from steamer and keep at room temperature till ready to use.
In a large bowl combine olive oil, chili oil and vinegar. Stir briskly with wire whisk or fork till thickened, then add sugar, basil, garlic powder and celery seed. Stir thoroughly till sugar dissolves, then salt and pepper to taste.
Add apple to dressing and toss.
Wash and trim broccoli. Cut off buds; cut larger ones into smaller pieces. Reserve stalks for other use or discard. Place broccoli buds into bowl with apple and dressing, then toss till coated. Add onions; salt and pepper to taste, then toss again, cover and refrigerate for 45 minutes, tossing occasionally.
When ready to serve, add potatoes to salad; toss gently till evenly distributed and coated with dressing. Adjust for salt and serve immediately.
Notes: Serve this special salad as a main course dish for lunch or light supper.
Toss salad gently so that the potato cubes don’t break.
Be sure to marinate the apple, broccoli, and onion before adding the potatoes. They need extra time to be sufficiently flavored by the dressing.
CHEF DAVIES-TIGHT™ 