Broccoli And Garlic Curls With Pine Nuts And Garli... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The tarragon and garlic provide a 1-2 punch of mellow flavor, and the pine nuts give a subtle crunch to this summertime salad featuring broccoli. Ingredients:
garlic curls (or scapes ) are the tender flower stalks that grow out of the middle of hardneck garlic, before the garlic below is full grown. we break them off so that the plant can devote its growing energy into the storage bulb and not into making flowers and seeds. the garlic curl season is about three weeks long, so if you like the pesto, you could freeze some in ice cube trays, and store the cubes in a freezer bag to enjoy later in the season. expanation from potomac farms |
1 bunch organic broccoli |
1 bunch organic garlic curls |
1 tablespoon salt |
1 tablespoon peanut oil |
4 tablespoons pine nuts |
10 garlic cloves, peeled |
1/2 cup red wine vinegar |
1/4 cup cold-pressed peanut oil |
1 tablespoon tarragon leaves, chopped |
Directions:
1. Fill a large bowl with cold water and 12 ice cubes.
2. Bring a large pot of water to a boil and add salt.
3. Divide the broccoli into florets.
4. Add broccoli to boiling water and cook until just tender, 3 to 4 minutes.
5. With a slotted spoon, transfer cooked broccoli to the ice water.
6. Cut the garlic curls into 4-inch lengths.
7. Cook them in the boiling water for 2 minutes. Use a slotted spoon to transfer them to the ice water.
8. When the vegetables are cool, drain the water and return them to the dry bowl.
9. Heat a small pot over medium heat. Add the peanut oil and the pine nuts.
10. Toss the pine nuts over the heat for about 2 to 3 minutes, until golden brown.
11. Use a slotted spoon to remove the pine nuts from the pan and set them aside to cool.
12. Add the garlic cloves to the same pot and cook for 2 minutes, stirring frequently.
13. Add vinegar.
14. Cover the pot and simmer for 15 minutes, until the garlic is very soft.
15. Place garlic and vinegar mix in a blender.
16. Add the peanut oil and tarragon and puree to make a smooth dressing.
17. Toss the dressing with the broccoli, garlic curls and pine nuts.
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