Broccoli Salad
Serve on a bed of lettuce with a cold meat and cheese tray for a complete, summertime meal.
INGREDIENTS | SERVES 6
- 4 cups broccoli florets
- 1 medium-sized yellow onion
- 1 cup yellow raisins
- 1 cup dry cooking sherry
- 1 cup canned mandarin oranges, undrained
- ½ cup lime juice
- ½ cup olive oil
- 1 tablespoon dried cilantro
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- ½ cup blanched almond slivers
Cut the broccoli florets into bite-sized pieces. Remove the skin from the onion and cut into ¼-inch pieces.
Place the raisins in the sherry and let soak for 15 minutes.
Combine the juice from the mandarin oranges, the lime juice, cilantro, olive oil, salt, and white pepper; mix well.
Combine the broccoli, onion, raisins, mandarin oranges, and blanched almond slivers; mix until well blended.
Pour dressing on top of the broccoli mixture and stir until well blended.
Refrigerate for at least 1 hour before serving.
Coriander
Coriander is an herb of the parsley family. The fresh leaves of the plant, called “cilantro” or “Chinese parsley,” are commonly used in Mexican cooking. The leaves produce a flavor that is completely different from that of coriander seeds. The seeds are the dried ripe fruits of the herb, and they come either whole or ground. It is considered an aromatic spice because it gives off a wonderful smell in addition to a strong flavor. It is especially good when the whole seeds are slightly roasted in a small frying pan before being ground and added to a dish.
