Fresh Broccoli Salad

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This fresh broccoli salad that supplies four portions makes the perfect appetizer to lead up to any delicious meal.

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

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.

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.