Broccoli Salad


I wanted to make a broccoli salad, but wanted something a little different.  I found this Alton Brown recipe on and had to try it.  I still like the old broccoli salad recipe.  The one made with mayonnaise, raisins and bacon, but this is a nice change.


Broccoli Salad
  • 1 tbsp. white wine vinegar
  • 1 lemon, zested
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. kosher salt
  • pinch freshly ground black pepper
  • ¼ c. olive oil
  • 1 lb. broccoli, rinsed, trimmed and sliced thinly
  • 6 oz. cherry or grape tomatoes, halved
  • 3 oz. coarsely chopped toasted pecans
  • 2 tbsp. chiffonade fresh basil leaves
  1. Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium 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 tomatoes, pecans and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
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