Prepare Quinoa per package directions. I used one cup of Quinoa with two cups water. Boiling for 15-20 minutes. Cool.
I seed and diced one Roma tomato, one small to medium cucumber. Diced one leak (white part only) saute in a tablespoon of olive oil, add 1/2 cup of diced broccoli and continue to saute until broccoli just starts to soften.
Recipe courtesy Emeril Lagasse, 2003
Ingredients
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
Directions
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing
Copyright 2013 Television Food Network G.P.
All Rights Reserved
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_22916_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
No comments:
Post a Comment