Broccoli with Vinaigrette Dressing

Name: Broccoli with Vinaigrette Dressing
Yield: 10
Ingredients: 2 large heads of broccoli; Dressing:; 4 egg yolks; 2 cloves of garlic, minced; 2 tablespoons of mustard; black pepper to taste; 1 cup of olive oil; 4 tablespoons of lemon juice; 2 tablespoons of capers, chopped; 2 tablespoons of red wine vinegar; salt to taste

1
2 large heads of broccoli
2
Dressing:
3
4 egg yolks
4
2 cloves of garlic, minced
5
2 tablespoons of mustard
6
black pepper to taste
7
1 cup of olive oil
8
4 tablespoons of lemon juice
9
2 tablespoons of capers, chopped
10
2 tablespoons of red wine vinegar
11
salt to taste

Ingredients

1
2 large heads of broccoli
2
Dressing:
3
4 egg yolks
4
2 cloves of garlic, minced
5
2 tablespoons of mustard
6
black pepper to taste
7
1 cup of olive oil
8
4 tablespoons of lemon juice
9
2 tablespoons of capers, chopped
10
2 tablespoons of red wine vinegar
11
salt to taste

Directions

1
Cut the florets and tender stems from the broccoli and wash them
2
Submerge in boiling water for 2 minutes, so they cook but remain crunchy and green
3
Drain immediately. Reserve
4
Prepare the dressing: beat the egg yolks and combine with garlic, mustard, and black pepper
5
Add olive oil slowly, then lemon juice, capers, and red wine vinegar, whisking constantly to obtain a creamy dressing
6
Season to taste with salt
7
Serve over the broccoli placed around the leg of lamb
8
If desired, garnish the broccoli leaves to prepare soups, salads, or snacks, etc.