0 recipes from contoocook and beyond


l/2 cup olive oil
l tsp. dreid crushed redpepper
l/4 cup red wine vinegar
2 large garlic cloves minced
2 cups thinly sliced red onion (very thin)
6 cups broccoli florets (from 4 large stalks)
6 cups cauliflower florets (from l large head)
Heat oil and crushed pepper in heavy small saucepan over med high heat until oil begins to bubble around edge of pan, about l min. Pour into large bowl; cool to lukewarm. Whisk in vinegar and garlic. Mix onions into dressing. Let marinate at least l hr. and up to 3 hrs. tossing often. Cok broccoli and cauliflower florets in large pot of boiling salted water until just crisp tender, aobut 5 mins., Drain; transfer to bowl of ice water to chill quickly. Drain very well and pat dry. Mix broccoli & cauliflower into dressing. Season with s&p. Let stand up to l hour, tossing occasionally.
Serves 6 Bon Appetit Jan. 2003

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