Broccoli and Almond Salad

[bleudauvergne]

Broccoli and Almond Salad

Serves 4 as Side.

This recipe is a translattion and adaptation of a menu recipe in Dr. Michel Montignac's second tome of Montignac Method cookbooks. It should take about 15 to 20 minutes to prepare, and can be done in advance.

• 500 g broccoli
  
• 75 g almonds
  
• 2 red bell peppers
  
• 2 T minced fresh parsley
  
• 3 T olive oil
  
• 1 T lemon juice
  
• 1/2 clove garlic
  
• 1 tsp herbes de provence
  

- Use your usual method of removing the skin from the pepper - either heat in the oven and place in a paper bag, or steam the peppers. Peel and cut the peppers into fine strips.

- Divide the broccoli into small bouqets and steam them 15 minutes or until they are as tender as you like to eat them in salad. Let them cool.

- On individual plates, divide the broccoli and top them with almonds and peppers.

-make the asauce vinaigrette with the olive oil, lemon juice, garlic, and herbes de provence.

- Season the individual salads with the sauce vinaigrette, and sprinkle them with minced parsley.

( RG1281 )