Broccoli Salad with Tomato-Onion Mayonnaise

[ruthcooks]

Broccoli Salad with Tomato-Onion Mayonnaise

Serves 12 as Salad.

This is one of my favorite salad recipes, which is saying a lot since I usually don't like broccoli at all. Very unusual and good on a buffet of other salads. Rated intermediate for the length of time required, not the skills.

• 2 lb broccoli heads, trimmed and cut into florets
  

Mayonnaise:

• 2 medium onions, chopped
  
• 2 cloves garlic, minced
  
• 4 T butter
  
• 2 T oil
  
• 4 tomatoes, peeled, seeded and chopped
  
• OR
  
• 1 cans tomatoes, petite cut, drained
  
• 2 tsp sugar
  
• 3 T basil chiffonade
  
• 3 T oregano leaves
  
• 1 c mayonnaise
  

Garnish (optional)

• Black olives
  
• Cherry tomatoes
  

Cook broccoli in heavily salted boiling water until it is on the verge of becoming tender. Drain and shock in cold water. Drain well.

Sauté onions and garlic in butter and oil until onions are transparent. Stir in tomatoes, sugar, basil and oregano. Simmer uncovered over medium heat, stirring occasionally, until all liquid is evaporated. Cool slightly and stir in mayonnaise. Season to taste with salt and pepper.

Combine broccoli and tomato mixture. Cover and refrigerate 3-4 hours. Garnish with cherry tomatoes and/or olives and/or more basil chiffonade, if desired.

Note: for making the day before, refrigerate broccoli and tomato mixture separately. To cut calories, reduce butter and oil and use only one-half cup of mayonnaise. In that case, leave a bit of liquid in the onion-tomato mixture.

Keywords: Salad, Intermediate, Vegetarian

( RG1115 )