Photo: Fresh Broccoli Salad Recipe
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, rinsed, trimmed and sliced thinly on a mandolin
- 6 ounces cherry or grape tomatoes, halved
- 3 ounces coarsely chopped, toasted pecans or hazelnuts
- 2 tablespoons chiffonade fresh basil leaves
Directions
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.
Serves: 4; Calories: 310; Total Fat: 29 grams; Saturated Fat: 3 grams; Protein: 6 grams; Total carbohydrates: 12 grams; Sugar: 2 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 573 milligrams
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By Fishing with Cr...
on April 28, 2013
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This is a great salad. People who think it's bland are probably accustomed to syrupy salad-bar dressing and fake bacon toppings. Attn. other geniuses: The salad might have been salty because the recipe calls for kosher, which is half the strength of table salt. Example: 2 Tablespoons kosher salt=1 Tablespoon table salt. Understand the concept?
By kaylynparr
on March 31, 2013
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This salad is a bit plain. I tried it again and decided to add a bit of Parmesan cheese and to candy the hazelnuts with cayenne pepper and sugar. The flavors turned out really well together...it was a hit!
By Chef #1550855
Golden Valley, MN
on March 26, 2013
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Great Salad! Made exactly as directed. A nice salad for Christmas being red & green.
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