Broccoli Carrot Salad with Honey Dijon Vinaigrette

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup walnut pieces
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds broccoli crowns (about 2 small crowns)
  • 1 cup julienned or coarsely grated carrots
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
Directions
  • Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.

  • Bring a medium pot of salted water to a boil.

  • Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.

  • Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.


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    Carrot Salad

    Recipe courtesy of Michael Symon