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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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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
  • 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.
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