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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I saw this at the Rose Cove restaurant in Ogunquit, ME, and I thought I would try to duplicate. However, the description of the RC version just says and our special home-made dressing so I am improvising with the dressing. It just sounded good to me! Cooking time is chilling time. Ingredients:
4 cups broccoli florets |
1/2 cup red onion, thinly sliced |
3/4 cup pistachios, shelled |
3/4 cup feta cheese, crumbled |
1 cup mayonnaise |
1 1/2 teaspoons stonewall kitchen habanero mango hot sauce |
1 teaspoon stonewall kitchen country ketchup |
1/2 teaspoon garlic, minced |
Directions:
1. Blanch the broccoli florets, drain, and set aside.
2. To make the aioli, blend 1c mayonaise, 1.5 tsp stonewall kitchen habanero mango hot sauce, 1 tps stonewall kitchen country ketchup, and 1/2 tps minced garlic.
3. Combine the broccoli, onion, pistachios, feta cheese and aioli. Chill for 1 or more hours. Serve.
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