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Broccoli with Spicy Balsamic Dressing and Black Olives


Serves 4

2 teaspoons balsamic vinegar
2 teaspoons red wine vinegar
1 medium garlic clove; minced
1/2 teaspoon hot red pepper flakes, or to taste
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1 1/2 pounds steamed broccoli
12 large black olives, such as Kalamata or Gaeta, pitted and quartered

Whisk first five ingredients in small bowl; whisk in oil until dressing is smooth.

Gently toss steamed broccoli with dressing and olives. Adjust seasonings; serve hot or at room temperature.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.