Warm Broccoli Salad
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
Servings: 6
RECIPE INGREDIENTS
- 1 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 to 1 1/2 lb broccoli, florets separated, stalks peeled and cut into 1/4-inch rounds
- 1 red bell pepper, cored, seeded and thinly sliced
- Pinch salt
- 1 tbsp water
- 1/4 cup shredded provolone cheese
- 1 tbsp drained capers
- 1 tbsp Filippo Berio Red Wine Vinegar
RECIPE DIRECTIONS
- Heat olive oil in large sauté pan set over high heat; add broccoli, red pepper and salt. Cover and cook, tossing occasionally, for 2 minutes. Add water. Cover and cook, tossing occasionally, for 2 minutes or until broccoli and red pepper are lightly browned.
- Transfer broccoli and red pepper to serving bowl. Add provolone, capers and vinegar; toss gently.
Recipe Provided by Chef Sharon Sanders