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; 1 cup cherry or grape tomatoes, halved; 2/3 cup toasted pecans or hazelnuts, coarsely chopped; 2 tablespoons thinly sliced fresh basil

The perfect BBQ side dish, Alton Brown's fresh broccoli salad recipe dresses up raw broccoli with a lemon vinaigrette; a healthy make-ahead option.

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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 to 6 servings

Dress up raw broccoli with a flavorful vinaigrette, toasted pecans, and fresh basil in this simple cookout-ready side dish.

Wherever more than seven suburbanites are gathered, there's going to be a crudité platter featuring raw broccoli, which is not something that I, a devout broccoli lover, am ever going to eats. Sure, it's armed with a full complement of vitamins and minerals, but what good is that if you can't choke it down without a tablespoon of ranch dressing?

If you ask me, the best way to make raw broccoli palatable is to think "coleslaw."

This recipe first appeared in Season 11 of Good Eats.

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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
1 cup cherry or grape tomatoes, halved
2/3 cup toasted pecans or hazelnuts, coarsely chopped
2 tablespoons thinly sliced fresh basil

Specialized Hardware

Mandoline

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 hour 50 minutes

Yield: 4 to 6 servings

Procedure

Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking constantly. Add the broccoli and toss to coat. Cover and refrigerate 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.