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Fresh Broccoli Salad Recipe
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| Prep Time | 35 minutes |
| Servings |
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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
Ingredients
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Rate this recipe!
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Instructions
- 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.
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