Broccoli Salad
Broccoli Salad
1 head of garlic
olive oil drizzle
sprig of fresh thyme
pepper
1 vidalia onion cut ½” thick
2 cups broccoli florets(500ml)
8 slices of cooked bacon
1 tablespoon olive oil(15ml)
1 tablespoon chopped ginger(15ml)
Zest and juice of 2 oranges
Juice of 1lemon
2 tablespoons peanut oil(30ml)
2 tablespoons fresh Thai basil(30ml)
1 tablespoon white sugar(15ml)
1 small Thai chili chopped fine
Preheat the grill to low heat
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over low heat or preheated bbq. Cook for approximately 15 minutes or until tender. Remove.
Preheat the grill for medium high heat
Drizzle onions with oil and season with salt and pepper. Oil the grill and place the onion rings over the heat source. Grill the onions for 2 minutes per side, or until nice grill marks are achieved. Remove from grill and place on baking sheet to allow to cool.
In a skillet over medium heat add bacon to cook until crispy. Drain on paper towels.
Cut the broccoli into bite size pieces and place them into boiling water for 1-2 minutes remove and refresh in ice water. This will stop the cooking process, and keep the broccoli bright green.
Once the onions and bacon are cool, chop the onions, add broccoli, roasted garlic and crumbled bacon into the bowl. Toss together to blend.
In another bowl, add the ginger, orange zest, orange juice, lemon juice, sugar, oil, fresh herbs, and chilis. Whisk together and then add mixture to other bowl and mix again. Cover with plastic wrap and then place the salad into the refrigerator to chill.
Remove broccoli salad from refrigerator and serve.
Yield: Serves 4
1 head of garlic
olive oil drizzle
sprig of fresh thyme
pepper
1 vidalia onion cut ½” thick
2 cups broccoli florets(500ml)
8 slices of cooked bacon
1 tablespoon olive oil(15ml)
1 tablespoon chopped ginger(15ml)
Zest and juice of 2 oranges
Juice of 1lemon
2 tablespoons peanut oil(30ml)
2 tablespoons fresh Thai basil(30ml)
1 tablespoon white sugar(15ml)
1 small Thai chili chopped fine
Preheat the grill to low heat
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil. Place over low heat or preheated bbq. Cook for approximately 15 minutes or until tender. Remove.
Preheat the grill for medium high heat
Drizzle onions with oil and season with salt and pepper. Oil the grill and place the onion rings over the heat source. Grill the onions for 2 minutes per side, or until nice grill marks are achieved. Remove from grill and place on baking sheet to allow to cool.
In a skillet over medium heat add bacon to cook until crispy. Drain on paper towels.
Cut the broccoli into bite size pieces and place them into boiling water for 1-2 minutes remove and refresh in ice water. This will stop the cooking process, and keep the broccoli bright green.
Once the onions and bacon are cool, chop the onions, add broccoli, roasted garlic and crumbled bacon into the bowl. Toss together to blend.
In another bowl, add the ginger, orange zest, orange juice, lemon juice, sugar, oil, fresh herbs, and chilis. Whisk together and then add mixture to other bowl and mix again. Cover with plastic wrap and then place the salad into the refrigerator to chill.
Remove broccoli salad from refrigerator and serve.
Yield: Serves 4
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