Fresh Broccoli Salad

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 35 min
  • Inactive: 1 hr 15 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
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