Spicy Broccoli Salad with Tomato Magic Dressing

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Spicy Broccoli Salad with Tomato Magic Dressing

Ingredients:                                    4 servings
3 cups broccoli, blanched*
1 sweet red pepper, seeded & diced
¼ cup chopped parsley
1-2 Tablespoons minced garlic
Juice of half a lemon
1 teaspoon dried chili flakes
1 teaspoon dried thyme
Pinch of dry mustard
Fresh ground black pepper, to taste
Tomato Magic (see below)

Method
Blanch the broccoli, (see how to blanch broccoli below) set aside. 
Make the Tomato Magic.  (see directions below) set aside. 
Make Dressing

Dressing:
Put the following ingredients into a deep bowl & whisk.
3 Tbsp of Tomato magic
1 Tbsp Extra Virgin olive oil
Juice of half a lemon
1 teaspoon dried chili flakes
Pinch of dry mustard
Salt & cracked black pepper to taste

In a large salad bowl, add blanched broccoli & red peppers.  Pour in the dressing and stir to coat the vegetables.
Make this salad year round because the ingredients are so readily available in any market...and simply because it’s delicious.


Tomato Magic Ingredients                         Makes about 1& 1/2 cups
One 6- to 8-ounce jar sun-dried tomatoes packed in olive oil
One 28-ounce can organic tomatoes, (Muir Glen fire-toasted tomatoes if available, if not, the best you can buy)
1/2 teaspoon sea salt
Extra virgin olive oil


Method for Tomato Magic
1. Combine the sun-dried tomatoes, with their packing oil from the jar; the canned tomatoes, with their juices: the salt; and 2 tablespoons water in a food processor or blender and puree until smooth.
2. Scrape the puree into a wide heavy-bottomed saucepan, set over medium-low heat, and cook, stirring often, until reduced to a thick jam, about 30 minutes.
3. This recipe makes more than needed for the Broccoli Salad. The remaining amount of Tomato Magic is a tasty asset to use in a variety of other dishes where you would like a boast of flavour or to any dish that calls for tomato sauce.  If you plan to use the remaining Tomato Magic in the next month, scrape it into a clean, dry jar, cover with 1/4 inch of olive oil, close the jar, and store in the refrigerator for up to 1 month.
For longer storage time, divide the remaining tomato magic into 1- or 2-tablespoon balls and plop them into ice cube trays.  Freeze them 10 to 15 minutes, until firm, then pop them out of the ice cube tray and place in a freezer bag and store in the freezer.  These beauties are ‘good-to-go’ when you need to add some great flavour! Use in pasta sautés, rice dishes or most any dish that calls for tomato paste.


*How to blanch broccoli:
Cook the broccoli in the boiling water for about four minutes. Remove the broccoli from the water with a slotted spoon and plunge into a bowl of ice water; this stops the cooking process and preserves the bright colour. Drain the completely cooled broccoli into a colander.  Proceed with the recipe.