Fresh broccoli salad
Recipe by:
Alton Brown
-
35
4
Easy
- 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
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.
