Fresh Broccoli Salad

Adapted from an Alton Brown recipe at

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

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.


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

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

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