Our 4th of July celebration is set in stone. It is a family event with three generations, water sports, fireworks and lots of food and drink. I always have a container of chocolate chip cookies for the kids. My Granddaughter requested two separate containers this year; one for the three girls and one for the three boys because in past years the boys have snuck too many cookies. The girls will probably hide their cookies.
We will be grilling most meals with chicken, hamburgers, ribs and a smoked pork butt among the offerings. But I do try to get creative with some of the side dishes. This year I experimented with this Orange, Tomato and Broccoli Salad with an Orange Vinaigrette. It is a winner.
Whatever your plans for the holiday, you can’t go wrong with this colorful salad. Happy Independence Day.
ORANGE, TOMATO, BROCCOLI, AND SWEET ONION SALAD WITH ORANGE VINAIGRETTE
2 cups ¾-inch pieces broccoli florets
3 large oranges
2 large tomatoes, coarsely chopped
1 cup diced sweet onion (such as Vidalia or Maui)
¼ cup sliced fresh basil
2 tbsp vegetable oil
1½ tbsp red wine vinegar
1½ tsp grated orange peel
Preparation: Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl. Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to bowl with broccoli. Add oil, vinegar, and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat. Bon Appétit, 2002.