1 head broccoli separated into florets
1 small red onion, thinly sliced into rings
1 cup canned chickpeas, drained and rinsed well
2/3 cup Filippo Berio extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
Blanch the broccoli florets in boiling water for two minutes; drain and place in salad bowl. Let cool, then add remainder salad ingredients.
Whisk the salad dressing together in a small bowl. Pour over the salad and toss well.
This recipe is featured on show 1717, In the Kitchen with Mom - In Cucina con la Mama.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"