Broccoli Primavera

Name: Broccoli Primavera
Yield: 6 portions
Ingredients: 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; ¾ cup Mustard Vinaigrette; 1 cup frozen peas, thawed; grated zest of 1 lemon; 1 yellow summer squash, halved lengthwise and cut into ¼-inch-thick slices; 1 red bell pepper, cored, seeded, and cut into ¼-inch dice; 3 carrots, peeled and cut into ¼-inch dice; 1 bunch broccoli (2 pounds)

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We toss lightly blanched broccoli with other fresh vegetables for this substantial salad. A pungent mustard vinaigrette tops them all off—remember to add it just before serving, to prevent the green vegetables from discoloring.

Ingredients

1 bunch broccoli (2 pounds)
3 carrots, peeled and cut into ¼-inch dice
1

Side dish
Gluten-free

Method

Trim the stems off the broccoli and reserve them for another use. Cut the top into small florets and set aside.
Bring a large saucepan of water to a boil. Add the carrots, and cook for 1 minute. Remove with a slotted spoon, rinse under cold water, and drain; set aside.
Add the squash to the same saucepan, and cook for 30 seconds. Remove with a slotted