Steam the broccoli florets for about a couple of minutes till broccoli turn bright green in color making sure it is still crunchy. Do not over-cooked. Then cool into a bowl of icy water to stop the cooking process.
In the meantime, prepare the vinaigrette dressing by whisking in a glass bowl, a small amount of extra virgin olive oil, rice wine vinegar, a pinch of kosher salt, fresh ground pepper, a tablespoon of honey and dijon mustard. Mix well and set aside.
Drain the broccoli, put it in a bowl, add some sliced fresh red and yellow peppers, orange tidbits then drizzle the dressing on the salad. Squeezed the juice of an orange slice on the salad for added flavor. Mix and serve with orange slices.
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