Fresh Broccoli Salad
Show: Good EatsEpisode: If It Ain't Broccoli, Don't Fix It
Rate This RecipeRead users' reviews (33)
- Recipe categories: Nuts, Vegetables, Tomato, Broccoli,
- recipe
- ratings & reviews(33)
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Total Reviews: 33
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By Peaskeeper
Milwaukee, WI
on April 26, 2012
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I hate raw broccoli, but this salad was so good, and this will be my new way to get broccoli into my diet. The key is to slice the broccoli very thinly. I used the slicing blade on my food processor, and I highly recommend that method because it's really fast and not messy. I didn't use any nuts, but I didn't feel that this salad was missing anything. I love the basil in this. I would make this for a party and I think it would be a big hit.
By graceslp_8574064
new orleans, LA
on February 25, 2012
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So good!! Took the "semi-homemade" route and used broccoli slaw bagged mix as well as a bag of florets. Still got that great "stalk" flavor. Made the dressing exactly, except cut the salt in half, after reading reviews. It was perfect. Thanks Alton, you are a genius!
By wdames_8590509
Milwaukee, WI
on February 24, 2012
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I think the mandoline is important for this recipe. I have made at home with the mandoline and at a friends house without one and there is a difference. I would compare it regular spaggetti and angle hair which taste totally different with the same sauce. It is much more intense with the thinner slices. IMHO :. Itook the advice and cut back on the salt.
By divamiki
on February 08, 2012
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I've made this salad many, many times since watching the episode. Parties, holidays, pot lucks, tailgating... you name it! And every time everyone goes crazy and wants the recipe. I do use almonds, personal preference, and I also use a lot more basil than the recipe calls for - a big handful! So good!
By bhkrieger
Asheville, NC
on December 12, 2011
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Light and tasty! I too sliced the broccoli with a knife. I did not have basil so substituted cilantro.
By bradandsharon1_...
Independence, 65
on October 05, 2011
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Fantastic. We all loved it. I did add cherry tomatos and mozzalla just befor serving. This is a keeper.
By ama426_5639715
southampton, NY
on September 24, 2011
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I made this last night to go with grilled flank steak. It was absolutely delicious. Will make it again and also share with my broccoli lovers.
By tommichob
Florida
on September 18, 2011
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I used raisins and almonds instead of the tomatoes and pecans and cut the salt in half. It was yummy. I will eat lots of it, so healthy too!
By marinemom69
on September 17, 2011
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This was wonderful, I had no lemons so I used white balsamic vinegar instead and I put some sugar in it, there was nothing left. I loved the way Alton sliced the broccoli, way to go Alton, just another one of your recipes that will be a keeper with me.
By mcurit
on August 02, 2011
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When searching for something new to do with broccoli, I came across this recipe. My oldest daughter is trying to eat vegan and this was perfect as it accommodated her and the rest of the family. It was great and even my picky 13-year old ate it (minus the tomatoes!. I have to agree with an another reviewer though......I cut back on the salt and it was still a bit salty. Despite that, it was easy to make and so good! We will definitely eat it again!! For those not vegan, feta or fresh mozzarella would be a great addition.