1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears
½ cup salad oil
3 tablespoons vinegar
2 tablespoons lemon juice
1½ teaspoons sugar
¾ teaspoon salt
¾ teaspoon paprika
¾ teaspoon dry mustard
¼ teaspoon dried oregano, crushed
Dash cayenne
⅓ cup finely chopped dill pickle
⅓ cup finely chopped green pepper
3 tablespoons snipped parsley
2 tablespoons capers, drained
1 hard-cooked egg, finely chopped

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.

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