Broccoli Salad 2 (with gouda)
- 3 T sesame seeds (or slivered almonds or pine nuts)
- 75 g broccoli (small florets, about 1 cup)
- 10 g chopped red onion (about 2T)
- 70 g cherry tomatoes (halved)
- 2 oz gouda (cut into 3/4" cubes [smoked or regular])
- 1 T extra virgin olive oil
- 4 t vinegar (red wine)
- 1/8 t Sugar (Granulated)
- 1/8 t ground black pepper
- Salt (Sea) (to taste)
Spread the sesame seeds (or nuts) out on a rimmed baking sheet; toast in the oven for about 5 minutes.
Put a bit of water in the bottom of a pot, set a steamer basket over it, cover, and bring to a boil.
Prepare the rest of the ingredients. Prepare and set aside the broccoli. Place in a large bowl the red onion, tomatoes, and cheese. In a small jar, place the oil, vinegar, sugar, pepper, and salt; shake vigorously.
By now the water should be boiling in the pot; steam the broccoli (covered) until just soft, 1 to 2 minutes.
Add the broccoli and toasted sesame seeds to the large bowl, and mix; add the vinegar mixture, and toss to coat. Serve.
SJ Note 3 Oct 2010: This is tasty, but doesn't keep: the dressing makes the cheese go soft. So definitely only make as much as you'll eat right away; it is easy to pare this up or down - as it's a salad, don't worry too much about exact measurements. Tis very tasty, and different from the more common mayonnaise-based broccoli salad!
SJ Note 18 Jan 2017: Still tasty!