Recipe courtesy of Alton Brown
Show: Good Eats
Total:
1 hr 50 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 50 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. 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.

More from:

Easter

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Roasted Broccoli with Cherry Tomatoes

Recipe courtesy of The Neelys

Szechuan Noodles with Chicken and Broccoli

Recipe courtesy of Ina Garten

Chicken and Broccoli Stir-fry

Recipe courtesy of Food Network Kitchen

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.