Ingredients Jump to Instructions ↓

  1. 3 large heads broccoli, cut into florets


  3. 3 tbsp (45ml) wine vinegar

  4. 1/2 clove garlic, peeled and crushed

  5. salt and freshly ground black pepper

  6. 1 cup (250ml) olive oil

  7. 1 tbsp (15ml) finely chopped fresh parsley


  9. 2 cups (500ml) mayonnaise

  10. 2 cups (500ml) light sour cream

  11. 1/3 cup (85ml) freshly squeezed lime juice

  12. 1 tbsp (15ml) finely grated lime peel

  13. 3 tbsp (45ml) grated horseradish root

  14. 1 tbsp (15ml) Dijon mustard

Instructions Jump to Ingredients ↑

  1. Method :

  2. Place florets in a steamer. Steam over boiling water until just tender (approximately 3 minutes). If you have only a small steamer this can be done in batches.

  3. When cooked, plunge instantly into ice water, taking care not to break the florets. Cool, cover with plastic warp. Refrigerate overnight.

  4. TO PREPARE ITALIAN DRESSING: Combine vinegar, garlic, salt and pepper. Gradually whisk in oil and parsley. Sprinkle over broccoli florets just before serving.

  5. TO PREPARE LIME MAYONNAISE: Whisk ingredients together in a bowl. This dressing can be prepared in advance and stored in the refrigerator. Serve separately.


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