Recipe #59: Broccoli Salad

This recipe, also from What Can I Bring? Cookbook, originally calls for broccolini.  I couldn't find it at the grocery store, so I used regular broccoli, cut up small.  This basic salad is made unique with a great crunchy topping and a really nice dressing.

INGREDIENTS:

2 tablespoons butter
1 package ramen noodles (any flavor)
1/3 cup sliced almonds
2 tablespoons sesame seeds
1/3 cup red wine vinegar
1/3 cup sugar
2 medium-size cloves garlic, crushed in a garlic press
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 cup olive oil
1 bag (8-9oz) chopped romaine lettuce or 2 heads romaine lettuce, chopped
1 bunch broccolini, trimmed and chopped, about 2.5 cups (or regular broccoli)

DIRECTIONS:

Melt butter in a large frying pan over medium-low heat.  Open the package of ramen noodles and remove and discard the seasoning packet.  Chop the noodles into small pieces and add them to the frying pan along with the almonds and sesame seeds.  (I smashed the noodles before opening the ramen packet- it's easier that way.)  Cook, stirring, until they turn golden brown, 3-4 minutes.  Set aside to cool.

Place the vinegar, sugar, garlic, mustard, and salt in a medium-size mixing bowl.  Gradually whisk in the olive oil a little at a time until the dressing thickens slightly.

To serve, toss the romaine with the broccoli in a large serving bowl.  Pour enough of the dressing over the salad to coat, then toss well.  Spoon the toasted ramen, almonds, and sesame seeds on top and toss again to coat.