Name: Fresh Broccoli Salad
Prep time: 35 min
Total time: 110 min
Ingredients: 1 tablespoon white wine vinegar; 1 lemon, zested; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon kosher salt; Pinch freshly ground black pepper; 1/4 cup olive oil; 1 pound broccoli, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline; 6 ounces cherry or grape tomatoes, halved; 3 ounces toasted pecans or hazelnuts, coarsely chopped; 2 tablespoons thinly sliced fresh basil leaves

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Course: Sides & Salads

Keyword: Fresh Broccoli Salad, Make-Ahead, Salads, Sides, Spring, Vegetables, Vegetarian

Fresh Broccoli Salad

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 hour 50 minutes

Yield: 4

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Software

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline
6 ounces cherry or grape tomatoes, halved
3 ounces toasted pecans or hazelnuts, coarsely chopped
2 tablespoons thinly sliced fresh basil leaves

Specialized Hardware

Mandoline

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 hour 50 minutes

Yield: 4

Procedure

Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking contantly. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts, and basil. Cover and allow to sit at room temperature or in the refrigerator for another 15 minutes before serving.