First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Recipe courtesy Alton Brown
1 Tbls. apple cider vinegar
1 Tbls. lemon or orange zest
1 Tbls. freshly squeezed lemon juice
2 tsp. Dijon mustard
1 tsp. kosher salt
1/4 cup olive oil
1 bunch Broccoli
3/4 cup coarsely chopped Tomatoes
3 oz. coarsely chopped, toasted pecans
2 Tbls. chiffonade fresh Basil leaves
Rinse broccoli, cut off heavy stalks and save for another use, this will yield about 1 lb. of broccoli. Slice broccoli using a food processor or mandolin to make very thin slices. Whisk together vinegar, zest, lemon juice, mustard, salt and a pinch freshly ground black pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour. Stir in the tomatoes, pecan and basil. Cover and allow to rest at room temperature for another 15 minutes before serving. May add black olives and/or feta cheese if desired. Serves 4 to 6