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Zucchini, Broccoli and Mushroom Salad
Bon Appétit Archives
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2 bunches broccoli
8 small zucchini
1/2 cup red wine vinegar
2 teaspoons dried savory
3/4 cup olive oil
1/2 cup capers, rinsed and drained
1/3 cup chopped pimiento
3 green onions, sliced
1 teaspoon Dijon mustard
1/2 pound mushrooms
Salt and pepper
Boston lettuce leaves
Break broccoli into bite-size florets; peel stems and cut
diagonally into
bite-size pieces. Slice zucchini into thin slices. Cook
broccoli in boiling
salted water until crisp-tender, about 4 to 5 minutes.
Drain well and chill. Cook zucchini in 1 cup water with 1/4 cup wine vinegar
and savory until crisp-tender, about 3 minutes. Drain well, cover and
refrigerate.
Combine olive oil, the remaining 1/4 cup wine vinegar,
capers, pimiento, onion, mustard, salt and pepper in jar with a
tight-fitting lid and shake well. Thinly slice mushrooms into bowl, pour
dressing over and mix thoroughly. Line salad bowl with lettuce. Add
broccoli, zucchini and mushrooms with dressing and toss lightly. Serves 12.
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