Italian Broccoli Salad: How to Get Your Children to Eat Broccoli

February 28, 2011 Intense Flavors by Carole Brighenti
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My husband hated broccoli until I served him my Italian broccoli salad.  I grew up eating broccoli salad because my mother, whose parents were from Naples, Italy, would serve it to me.  In case you don’t know, Italians eat what grows nearby, and typically spice it up in Mediterranean fashion with lemons, garlic, and olive oil.  Broccoli is no different.  That’s why everyone will love this broccoli salad, including your children.

The ingredients are basic:

2 – large broccoli crowns

2 – large lemons

6 – cloves of garlic

1/2 – olive oil

salt and pepper

Steam broccoli in salted boiling water for about 5 minutes or until crisp tender.

Drain broccoli for at least 30 minutes until most of the moisture is drained off to ensure that the lemon juice and olive oil is not diluted.

Cut broccoli into spears.

Place broccoli in large bowl.

Cut garlic gloves into large pieces (i.e., each clove into 2 or 3 pieces).

Salt and pepper to taste.

Squeeze the 9 lemons and pour the juice over the broccoli.

Add the olive oil.

Toss to combine.

Place in serving bowl.

Garnish with lemon halves.

Refrigerate for at least an hour or overnight.

Serves 2 to 3.

The great thing about this salad is that it tastes even better the next day as the juices of the lemons, garlic, and olive oil permeate the broccoli.



Entry Filed under: Italian,Recipes,Uncategorized

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