Broccoli And Red Bell Pepper Salad

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This is a variation of a broccoli salad we used to serve in a vermont food co-op deli where i worked. It's not only a great way to get your veggies, but the capers and olives give it a piquant taste. Also, the blanched broccoli and red bell pepper make for a colorful side dish.

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Steps

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Trim broccoli and separate the florets into bite-size pieces.

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Peel the stem and cut it into quarter inch discs.

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Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1 / 2 to 2 minutes , then dropping it into a bowl of ice water to stop the cooking process.

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Drain and dry broccoli.

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Roughly dice the red bell pepper and finely dice the onion.

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In large bowl , combine the broccoli , bell pepper , onion , capers and olives.

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Whisk together the olive oil , vinegar , sugar , garlic , marjoram and salt and pepper.

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Toss the dressing with the vegetables and refrigerate in an airtight container.

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Adjust the seasoning if desired after twoenty-four hours.

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Broccoli will lose its bright green color after about three days , but salad should keep for five days.

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Ingredients

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fresh broccoli, red bell pepper, capers, pitted black olives, red onion, olive oil, cider vinegar, dried marjoram, garlic powder, sugar, salt and pepper