Lemony Broccoli and Almond Salad 06.02.17 elink

Source

Teen Kitchen Project

Ingredients

Display units in Metric

6	pounds	broccoli cut into 1-inch florets, stems peeled and sliced 1/2 inch thick
6		fennel bulbs sliced ½ in.
2	cups	almonds toasted and chopped
Dressing
1	cup	extra-virgin olive oil
¹⁄₂	cup	red wine vinegar
2	Tablespoon	finely grated lemon zest
4	Tablespoon	fresh lemon juice (use lemon press)
1 ¹⁄₂	medium	red onions minced
4		garlic cloves minced
1	teaspoon	sea salt
¹⁄₂	teaspoon	black or white pepper
¹⁄₂	teaspoon	granulated garlic

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).

Bring a large pot of water to a boil, and when at a full boil, add 2 Tablespoons of salt Add broccoli florets and stems and cook until bright green and just tender, about 2 minutes. Drain and rinse the broccoli under cold water until cooled OR lay out on parchment-lined sheet pans and place in walk-in refrigerator.

In a bowl, whisk olive oil with vinegar, lemon juice, lemon zest and onions and season with salt, pepper and granulated garlic, OR Place ingredients in Blender and run on 'Sauces, Dressings and Dips' cycle.

Place cooked broccoli a large bowl and toss with fennel and dressing, to coat.

Sprinkle with chopped almonds when packing.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before starting work on the following steps. Gather all ingredients and utensils you will need (e.g. cutting board, knife, measuring cups and spoons, etc.).
Bring a large pot of water to a boil, and when at a full boil, add 2 Tablespoons of salt Add broccoli florets and stems and cook until bright green and just tender, about 2 minutes. Drain and rinse the broccoli under cold water until cooled OR lay out on parchment-lined sheet pans and place in walk-in refrigerator.
In a bowl, whisk olive oil with vinegar, lemon juice, lemon zest and onions and season with salt, pepper and granulated garlic, OR Place ingredients in Blender and run on 'Sauces, Dressings and Dips' cycle.
Place cooked broccoli a large bowl and toss with fennel and dressing, to coat.
Sprinkle with chopped almonds when packing.
Clean your work area and anything you used to complete this recipe.

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