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I've nicked this dressing recipe straight from Bobby Flay's barbecue show. I was lucky enough to catch his show one day and he was making a steak with blue cheese and a grilled potato salad with this dressing. I decided it would be a perfect menu for father's day and it did not disappoint. Since then, this dressing has become a regular in my dressing rotation. I have used it on grilled romaine lettuce (surprisingly delicious), regular lettuce salad, steamed veggies and grilled fish and tofu.
Garlic Mustard Dressing
3 tbsp of white or red wine vinegar
2 tbsp of whole grain mustard
2 cloves of finely minced garlic
1/2 cup of olive oil
1/4 cup of finely chopped parsley
salt and pepper
Mix together well.
Garlic Mustard Dressing
3 tbsp of white or red wine vinegar
2 tbsp of whole grain mustard
2 cloves of finely minced garlic
1/2 cup of olive oil
1/4 cup of finely chopped parsley
salt and pepper
Mix together well.
This side dish is a hearty and healthy addition to any meal. The broccoli is steamed and the sweet potatoes are roasted. When I cook broccoli, I peel and chop the stalk and place them on the bottom of the steamer then put the florets on top. I like crunch in my broccoli so I don't steam it for much longer than 3-5 minutes.
Peel and chop the sweet potato and toss in olive or veg oil, enough to cover (one to two tbsp). Sprinkle with salt and pepper and roast for 30 minutes in a 400 degree oven, tossing halfway through.
Once you have steamed your broccoli and roasted the sweet potatoes, toss with enough garlic mustard dressing to coat. Taste test to see if more seasoning is necessary then serve.
Once you have steamed your broccoli and roasted the sweet potatoes, toss with enough garlic mustard dressing to coat. Taste test to see if more seasoning is necessary then serve.
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