Best served at room temperature.
Broccoli, Potato and Walnut Salad
4 or 5 medium red skin potatoes, skin on and cut into large cubes
1 mediun head of broccoli cut in florettes
2 T olive oil
3 cloves garlic, sliced
2/3 c walnut halves
salt and pepper
juice 1/2 lemon
Gently cook potatoes and steam the broccoli (or lightly simmer).
Heat olive oil and gently cook the walnuts and garlic (careful not to burn gthe garlic).
Stir in cooked broccoli and potatoes, stir in lemon juise and season well.
Add some fresh herbs if desired.
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