Fresh broccoli salad

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Ingredients

  • 1 Tbsp white wine vinegar
  • 1 lemon, zested
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • Pinch freshly ground black pepper
  • 56ml olive oil
  • .5kg broccoli, rinsed, trimmed and sliced thinly on a mandolin
  • 170g cherry or grape tomatoes, halved
  • 85g coarsely chopped, toasted pecans or hazelnuts
  • 2 Tbsp chiffonade fresh basil leaves

Use imperial measurements

Method

How to make Fresh broccoli salad

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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