Warm Broccoli Salad With Sherry Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large egg
• 1 1/2 lbs broccoli, heads cut into 2-inch-long florets (about 1 inch wide)
• 1 1/2 tablespoons sherry wine vinegar
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, smashed
• 1/2 cup olive oil
• 3 slices rye bread or 3 slices firm bread, crusts removed and bread cut into 1/2-inch cubes

Recipe

• 1 cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. reduce heat to low and cook, covered, 30 seconds. remove from heat and let stand, covered, 15 minutes. transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
• 2 while egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
• 3 whisk together vinegar, mustard, salt, and pepper in a small bowl.
• 4 cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil.
• 5 add bread to oil and cook, turning, until golden. transfer croutons with a slotted spoon to paper towels to drain, reserving oil.
• 6 peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
• 7 add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.