Flower of Broccoli with Vinaigrette

Name: Flower of Broccoli with Vinaigrette
Yield: 8
Ingredients: 1 medium broccoli separated into florets; 2/3 cup olive oil; 1/4 cup white wine vinegar; 1 large tomato, peeled and seeded, diced; 1/3 cup green olives, pitted, sliced; 2 tablespoons chopped scallions; 1 tablespoon finely chopped pickles; 1 teaspoon hot pepper flakes; Salt and black pepper to taste

1
1 medium broccoli separated into florets
2
2/3 cup olive oil
3
1/4 cup white wine vinegar
4
1 large tomato, peeled and seeded, diced
5
1/3 cup green olives, pitted, sliced
6
2 tablespoons chopped scallions
7
1 tablespoon finely chopped pickles
8
1 teaspoon hot pepper flakes
9
Salt and black pepper to taste

Ingredients

1
1 medium broccoli separated into florets
2
2/3 cup olive oil
3
1/4 cup white wine vinegar
4
1 large tomato, peeled and seeded, diced
5
1/3 cup green olives, pitted, sliced
6
2 tablespoons chopped scallions
7
1 tablespoon finely chopped pickles
8
1 teaspoon hot pepper flakes
9
Salt and black pepper to taste

Directions

1
Cook the broccoli in a little water for about 10 minutes or until it's tender but still crisp
2
Drain and arrange on a platter
3
In a bowl, mix together the olive oil, white wine vinegar, tomato, olives, scallions, pickles, hot pepper flakes, salt, and black pepper to taste
4
Pour over the broccoli and refrigerate for 2 hours
5
To serve, place the broccoli on a bed of lettuce
6
If desired, garnish with sliced tomatoes
7
Serves 8.