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.
1poundbroccoli, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline
1cupcherry or grape tomatoes, halved
2/3cuptoasted pecans or hazelnuts, coarsely chopped
2tablespoonsthinly sliced fresh basil
ACTIVE TIME: 35minutes
TOTAL TIME: 1hour50minutes
Yield: 4to 6 servings
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.