From, "To Market, To Market...A Collection of Kentucky Recipes," published in coopertation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Toss broccoli, olives, and mushrooms in large container.
2. Put egg, cheese, garlic, mustard, pepper, and salt into blender. Add lemon juice and oil, alternately, and blend.
3. Pour dressing over salad 1 hour before serving.
4. Garnish with chopped eggs.
SERVES: 8
- 1 large bunch of broccoli, broken into florets
- 2/3 cup chopped ripe olives
- 1/2 pound fresh mushrooms, chopped
- 1 egg
- 2 Tablespoons Parmesan cheese
- 1 clove garlic, crushed
- 3/4 teaspoon Dijon mustard
- Freshly ground pepper
- Salt to taste
- 1/3 cup lemon or lime juice
- 1/2 cup oil
- 4 hard-boiled eggs, chopped
TO PREPARE:
1. Toss broccoli, olives, and mushrooms in large container.
2. Put egg, cheese, garlic, mustard, pepper, and salt into blender. Add lemon juice and oil, alternately, and blend.
3. Pour dressing over salad 1 hour before serving.
4. Garnish with chopped eggs.
SERVES: 8
