Best Warm Broccoli Salad With Sherry Vinaigrette Recipes

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WARM BROCCOLI SALAD WITH SHERRY VINAIGRETTE



Warm Broccoli Salad With Sherry Vinaigrette image

Make and share this Warm Broccoli Salad With Sherry Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 large egg
1 1/2 lbs broccoli, heads cut into 2-inch-long florets (about 1 inch wide)
1 1/2 tablespoons sherry wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, smashed
1/2 cup olive oil
3 slices rye bread or 3 slices firm white bread, crusts removed and bread cut into 1/2-inch cubes

Steps:

  • Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
  • While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
  • Whisk together vinegar, mustard, salt, and pepper in a small bowl.
  • Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil.
  • Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil.
  • Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
  • Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.

Nutrition Facts : Calories 380.2, Fat 29.8, SaturatedFat 4.3, Cholesterol 52.9, Sodium 551.5, Carbohydrate 23.5, Fiber 6, Sugar 4, Protein 8.6

BROCCOLI SALAD WITH SHERRY VINAIGRETTE



Broccoli Salad with Sherry Vinaigrette image

Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day.

Provided by Karen Rankin

Categories     Healthy Parmesan Cheese Recipes

Time 30m

Number Of Ingredients 10

8 cups broccoli florets (2-inch pieces)
⅓ cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
1 teaspoon Dijon mustard
¾ teaspoon kosher salt
½ cup thinly sliced red onion
½ cup shaved Parmesan cheese
¼ cup chopped toasted pecans

Steps:

  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.
  • Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.
  • Add Parmesan and pecans to the salad, toss gently and serve.

Nutrition Facts : Calories 199 calories, Carbohydrate 7.5 g, Cholesterol 3.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 2.9 g, Sodium 366.1 mg, Sugar 3 g

WARM BROCCOLI SLAW WITH BACON



Warm Broccoli Slaw with Bacon image

This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 12-ounce bag broccoli slaw mix
2 cups shredded savoy cabbage (about 1/4 small head)
2 cups shredded kale (about 1/2 small bunch)
1/2 cup chopped fresh parsley
1/2 cup golden raisins
6 slices thick-cut bacon, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/2 cup sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt

Steps:

  • Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
  • Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
  • Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE



Broccoli Salad With Fresh Herb Vinaigrette image

I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!

Provided by Choppin_Broccoli

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large head broccoli floret, cleaned and separated
broccoli stem, if desired peeled and sliced thinly
1/3 red bell pepper, sliced thinly
1/3 yellow bell pepper, sliced thinly (or use orange bell pepper)
1/2 cup red onion, sliced thinly
12 ounces mini bella mushrooms, halved
2 ounces mozzarella cheese, shaved
1/2 cup red wine vinegar
3 whole garlic cloves, peeled
1/4 cup fresh parsley
1/3 cup fresh basil leaf
1/2 teaspoon sugar
fresh ground black pepper
salt
3/4 cup olive oil

Steps:

  • Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
  • Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
  • In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
  • Add oil and blend quickly.
  • Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
  • Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4

WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE



Warm Broccoli Sald with Sherry Vinaigrette image

Active time: 30 min Start to finish: 30 min

Yield Makes 4 servings

Number Of Ingredients 9

1 large egg
1 1/2 lb broccoli, heads cut into 2-inch-long florets (about 1 inch wide) and stems peeled and cut crosswise into 1/4-inch slices
1 1/2 tablespoons Sherry vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, smashed
1/2 cup olive oil
3 slices rye or firm white sandwich bread, crusts removed and bread cut into 1/2-inch cubes

Steps:

  • Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
  • While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
  • Whisk together vinegar, mustard, salt, and pepper in a small bowl.
  • Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil. Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil. Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
  • Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.

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