Fresh Broccoli Salad In Lettuce Cups

Oxmoor House
10 to 12 servings


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3 pounds fresh broccoli
1 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons prepared mustard
1 teaspoon salt
Red pepper rings
Lettuce leaves
Grated hard-cooked egg yolk


Wash broccoli thoroughly; cut into flowerettes, discarding tough ends and lower stalks. Arrange broccoli in a steaming rack. Place over boiling water; cover and steam 10 minutes or to desired degree of doneness. Plunge immediately into ice water. Drain thoroughly. Transfer broccoli to a serving dish; cover and chill.

Combine oil, vinegar, mustard, and salt in a small jar; shake vigorously. Spoon dressing over broccoli; toss lightly.

Place red pepper rings on lettuce leaves, and spoon broccoli into rings. Garnish with grated egg yolk, and serve immediately.

Created date

February 2010