IN-HOME CATERING
Sunshine Coast, British Columbia (604) 345 0312 · info@OuiCook.ca |
Spicy Gingered Broccoli Salad with
Blood Orange Extra Virgin Olive Oil*
(Serves 6 to 8)
Ahhh, summer! Who doesn't love it? Hot, sunny days, BBQs, enjoying meals al fresco with friends...
It also happens to be a perfect time to ditch those usual side dishes and get creative with fresh ingredients.
Being fishing season, we recently had the good fortune of coming into some freshly caught ling cod (thanks, Ray!).
Alain was planning to lightly season and pan sear it with a little butter, so that we could fully appreciate
this beautiful fish. We wanted something to serve with it that would be light and flavourful,
and would enhance rather than overshadow its delicate flavour and texture.
This spicy broccoli salad was not only delicious, but also easy to whip together (and healthy to boot), and makes a
perfect accompaniment to fish and light meats like pork tenderloin or grilled chicken.
Blood Orange Extra Virgin Olive Oil*
(Serves 6 to 8)
Ahhh, summer! Who doesn't love it? Hot, sunny days, BBQs, enjoying meals al fresco with friends...
It also happens to be a perfect time to ditch those usual side dishes and get creative with fresh ingredients.
Being fishing season, we recently had the good fortune of coming into some freshly caught ling cod (thanks, Ray!).
Alain was planning to lightly season and pan sear it with a little butter, so that we could fully appreciate
this beautiful fish. We wanted something to serve with it that would be light and flavourful,
and would enhance rather than overshadow its delicate flavour and texture.
This spicy broccoli salad was not only delicious, but also easy to whip together (and healthy to boot), and makes a
perfect accompaniment to fish and light meats like pork tenderloin or grilled chicken.
6 - 8 cups broccoli florets
2 tsp finely diced shallots
2 tsp finely diced ginger
1 clove finely diced garlic
4 tsp rice vinegar
2 tsp ground chili paste
2 tsp soya sauce
3 Tbsp extra virgin olive oil
¼ tsp salt (or to taste)
Blood orange extra virgin olive oil*
In a bowl, combine shallots, ginger, garlic, rice vinegar, chili paste, soya sauce, olive oil and salt. Set aside for
at least 30 minutes to let the flavours develop.
Blanch the broccoli florets in salted boiling water for 30 seconds. Remove promptly and submerge in an ice bath to chill. Drain well.
Add 1 tablespoon of vinaigrette per serving (any leftover vinaigrette will keep) to the chilled broccoli and toss well to coat.
Serve at room temperature as a side dish with any fresh, pan seared fish for a light, heart-healthy summer meal. Drizzle with Blood Orange Extra Virgin Olive Oil* to finish.
*available at Sunshine Coast Olive Oil Co. in Gibsons, BC