1 ½ lbs. broccoli 2 large shallots, minced 1 small red onion, thinly sliced 1 tsp. finely slivered orange peel 1 tsp. Dijon mustard 3 Tbs. tarragon vinegar 1 Tbs. dry sherry ¾ cup olive oil Salt and freshly ground black pepper ¼ cup toasted slivered almonds
Cut the broccoli tops into flowerets. Cut off the top 3 inches of the stems, peel them, and cut into thin strips, about 1 ½ inches long. Cook flowerets and stems, covered in 3 inches boiling salted water until just barely tender, 4 to 5 minutes. Rinse under cold running water. Drain.
Transfer the drained broccoli to a large bowl. Add the shallots, onion, and orange peel. Toss lightly. Combine the mustard with the vinegar, sherry, and oil in a medium bowl. Pour the dressing over the broccoli and season with salt and pepper to taste. Chill thoroughly before serving sprinkled with almonds.
