Broccoli Salad with Peanut Vinaigrette

Total Time:
20 min
Prep:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 1/2 cups broccoli florets
  • 1/2 cup roasted, unsalted peanuts
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
Directions

Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.

Grind nuts in a blender or food processor until fine, being careful not to overprocess. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.


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