Fresh Broccoli Salad (Alton Brown) |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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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