This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Italian Chopped Salad with Broccoflower® and Sweet Gem™
Corn and Red Pepper Barley Salad
Red Pepper Salad with Parsley Dressing
Tuscan Bean Salad
Orzo and Shrimp Salad with Asparagus
more »
Top Related Articles
Fruit Salad Fun
Five Steps to Perfect Pasta Salad
Perfect Pasta Salad
Perfect Potato Salad
Cooking Questions: Salads and Dressings

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Broccoflower® and Roasted Red Pepper Salad with White Balsamic Dressing

By: Tanimura & Antle®

"Broccoflower® and roasted red peppers are served in a sweet tangy dressing with a dash of tarragon."

Rate/Review | Read Reviews (1)

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 quarts water
1 tablespoon salt
1 head Broccoflower®, cut into 1 inch florets
1 tablespoon olive oil
1/2 cup diced red onion
1 cup roasted red pepper sliced
1/4 cup white balsamic vinegar
1/8 teaspoon dried tarragon
1/2 cup extra virgin olive oil
Salt and pepper to taste

Directions

Bring water and salt to a boil in a 4-quart pot. Add Broccoflower® florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish.
In a small saucepan saute onion and peppers in 1-tablespoon olive oil until onions are transparent. Add balsamic vinegar and tarragon. Bring to a boil and remove from heat. Whisk in remaining olive oil. Pour over Broccoflower®, toss to combine and refrigerate.

Footnotes

Hint: To roast peppers, wash and dry, place directly on gas burner on high heat. With long tongs, turn pepper as skin begins to char on all sides. Remove from burner and wrap in plastic wrap and let sit for 10 minutes. Remove from plastic wrap and scrape off skin, remove seeds and stem, slice for salad.
Recipe created for Tanimura & Antle by Chef Don Ferch.