Fresh Broccoli Salad

Adapted from an Alton Brown recipe at Foodtv.com

Dressing:
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

Salad:
1 lb broccoli, rinsed, trimmed and sliced thinly
1/4 cup minced red onion
1/4 cup golden raisins

Additions:
3 ounces coarsely chopped toasted nuts (almonds, pecans, hazelnuts, pine nuts, walnuts…)
2 tablespoons chiffonade fresh basil leaves

Whisk together the dressing ingredients.  Add the salad ingredients and toss to coat.  Cover and refrigerate for 1 hour.  Add the nuts and basil and allow to sit for another 15 minutes before serving.

Ideas:

Top with chopped hard boiled egg.
Add hot, warm or cold pasta.
Add cannellini beans.
Add sauteed shrimp, or cooked chicken.

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Published in: on December 21, 2009 at 5:48 pm  Leave a Comment  

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