Broccoli & Black Olive Salad

Broccoli does not hold its color well. Be sure to add dressing at the last minute.The black olives are the treat.

• 1 bunch broccoli
• 5 Kalamata olives
• Grated rind of 1/2 lemon
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon sesame seeds
• Salt to taste

METHOD

Clean broccoli as noted below, and cut into bite-size pieces. Steam until it loses hardness, but not crispness or bright green color. This should take about seven minutes, depending on the freshness of the broccoli.

While broccoli is steaming, pit the olives. When pitted, cut the olives into slivers.

Remove broccoli from steamer and put into serving bowl. Mix in the grated lemon and the olives. Sprinkle on the sesame seeds, the oil, and lemon juice. Season with salt to taste. Toss well.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Al Viola for Helen Viola

Preparing broccoli: Cut off the tough bottom section of stalk. With a sharp knife pull away the outer skin of the stalk. Slice the stalks into quarter sized slices and put in with the florets to steam.

 

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