1 medium-sized broccoli crown, separated into florets
2/3 cup olive oil
1/4 cup white wine vinegar
1 large tomato, seeded and chopped
1/3 cup pitted and chopped olives
2 tablespoons finely chopped green onion
1 tablespoon finely chopped pickles
to taste salt
1 teaspoon paprika
black pepper to taste
1 medium-sized broccoli crown, separated into florets
2/3 cup olive oil
1/4 cup white wine vinegar
1 large tomato, seeded and chopped
1/3 cup pitted and chopped olives
2 tablespoons finely chopped green onion
1 tablespoon finely chopped pickles
to taste salt
1 teaspoon paprika
black pepper to taste
Blanch the broccoli in salted water with a lid, using just enough water, for about 10 minutes, until slightly tender
Drain and arrange on a platter
In another part, mix together the olive oil, white wine vinegar, tomato, olives, green onion, pickles, salt, paprika, and black pepper
Pour this mixture over the broccoli and refrigerate for 2 to 3 hours
When serving, drain any excess oil and vinegar, and serve in a salad bowl lined with lettuce leaves, garnishing with sliced tomatoes if desired
Serves 8-10.
