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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
Ingredients
- 1 ½ pounds fresh broccoli
- 3 cloves garlic, mashed into a paste
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- ½ teaspoon Dijon mustard
- 1 pinch red pepper flakes, or to taste
- 1 pinch salt and ground black pepper, or to taste
- 1/3 cup olive oil
Directions
Step 1
Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
Step 2
Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.
Step 3
Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.
Step 4
Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste.
Step 5
Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 223 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat3g | 13% |
| Sodium73mg | 3% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber5g | 16% |
| Total Sugars3g | |
| Protein5g | |
| Vitamin C156mg | 781% |
| Calcium85mg | 7% |
| Iron1mg | 8% |
| Potassium558mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Who knew something so simple could be so good? This has such a fresh clean taste. The dressing is a bit more acidic than I like but that’s just me. I added about 1/2 tsp honey to balance it out. We’ll have this often! I bet this would be great with asparagus, too. Tomorrow night!
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Great, simple recipe! I had a package with both broccoli and cauliflower combined, so I added both to this recipe, and it was delicious. I also added a bit of sweet to the vinegarette to balance the flavor a bit (agave syrup). I wanted to also comment on Chef John’s video presentation. He has a wonderful down-to-earth way about him and I picked up a lot of good tips about broccoli preparation in general from this video. Thanks for the recipe, Chef John!
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I would have given this five stars but it had too much olive oil for my taste. Next time I will cut the olive oil in half. Other than that, the flavor was really good.
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This was fantastic! Cut the olive oil in half because I thought it might be too oily. It was great like that. It’s a definite keeper for us. 3 of us ate it all up it was so delicious with a little bit left for hubby’s lunch tomorrow. Follow Chef John’s video.
I just have to add to my review: we have made this several times since my last rating and I LOVE this stuff!! I follow the video exactly for cutting it and putting it in cold water to stop the cooking. I do cut the oil though, because it would be way too oily if we did not. When I make it now I have to make extra we love it so much. I have never been a fan of broccoli in the past and do not really care for it raw. But I have become a fan of broccoli because of this recipe. It is simple to make and the red pepper flakes give it a nice appearance and pizzazz if making it for company. -
Nice, healthy, flavorful version for eating our most consumed veggie! We love it!
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Nice, easy, and tasty. I only used a couple tablespoons of olive oil, and let it sit in the fridge for an hour. Served with grilled salmon kabobs, and the orzo with basil and parmesan from this site.
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Good but needed a little more , so I added roasted garlic seasoning and some thinly sliced purple onion for color variation.
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I loved as is. I used all of the oil olive and got a nice emulsion.
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Used only florets and tested after boiling for two minutes, which was plenty of time to cook tender. Cut the oil back to 2 T. and next time will cut the rice vinegar back to 1 T. Might be more interesting with cauliflower florets and thinly sliced carrots added.
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Prepared this as a side dish with burgers. I also blanched carrot slices and cucumbers for this – it was very good and colorful. I didn’t put as much pepper flakes in the recipe for our taste, and omitted the vinegar, but used a little more lemon juice. Very tasty. Will make again. Thank you Chef John.
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Delicious! Everyone loved this; I made a double batch and have very little left over. This will be a both summer and winter side dish.
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Great recipe…The only thing that I did different was steam the brocolli.
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I bought 2 bags of broccoli cauliflower mix. I steamed them for 4 minutes, dumped in a bowl and put right in frig for an hour, took them out mixed with dressing and let sit at room temp 30 mins-no peeling slicing draining or straining-plus the veggies retain more of their nutrients
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This salad sounded good when reading the ingredient list, but I did not like it. Wished I would have.
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Not good for me at all. Maybe way too much vinegar or lemon but it was not nice.
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I have to say this wasn’t my favorite; i prefer plain brocoli! I think it’s because I’m not typically a fan of horseradish/dijon mustard and I found the flavour of that overpowering. However, if you like those, you will like this recipe.
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Very fresh, watch the video for great tips! I followed his advice and the broccoli was perfectly cooked, not mushy, and made my mouth pop! 🙂 Thanks for this!
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Did not like the flavor of this – at all. Way too garlicky!
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Yum! Light and fresh and very easy. I steamed my broccoli for 5-6 minutes and I cut down on the oil (used 2 TB). This is tangy but in a good way. Will make again!
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Excellent way to prepare broccoli. Very fresh tasting and very tasty too. I steamed the broccoli but made no other changes I always enjoy Chef John’s videos. He is so entertaining and his recipes are great.
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So simple, yet so good! This really perks up regular ‘ol broccoli and delivers a nice amout of sweet and heat. I did cut back on the olive oil a bit but other than that didn’t change a thing. This is excellent warm or cold and would be great over green beans or brussel sprouts as well. I liked the dressing so much I added a little sugar and it was perfect over a mixed green salad. Thanks Chef John!
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I made this a few times and for me, it is 5 stars with one caveat: it doesn’t need that much olive oil. I added less than half and thought it worked fine. My family and I love broccoli and this was a fun way to make it more interesting without overpowering the taste of the veggie. I also like that the recipe makes good use of the stem. I served with lemon broiled salmon and rice.
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Ok, what did I do wrong??? Could not get the dressing to thicken up using a small whisk. The broccoli cooked fine at 6 mins. It spouse would rather not eat a cold salad broccoli. May try this again as we like broccoli.. Thanks!
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This was very tastey. I should have cooked for only 5 minutes from the moment I dropped the broccolli into the water (it was a little mushy).
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I’ve always liked adding a little something to broccoli, usually a bit of parmesan cheese. My man is a a big fan of all things lemony, so I gave this a try. We both loved it. If I change anything at all, I’d reduce the amount of vinegar by a wee bit.
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This salad is truly simple and delicious, I have done it couple of times for me and my husband ans always work even alone!
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Really like the dressing. I didn’t have lemon juice, and only used 1T of WHITE wine vinegar and a tsp of lemon zest. Added less than 2T of quality evoo. I can see this on reg rotation. I found that my broccoli steamed in less than 4 min. I’ll keep a closer eye on it next time.
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Scrumptious! Absolutely too much oil, so the only change I made was to reduce the oil to 3 Tablespoons. Very refreshing flavor. I’ve served it both warm and cold. I like it both ways, but hubby says he prefers cooked broccoli warm. I had the leftovers a few days later and even though the broccoli was no longer bright green (due to sitting in the dressing so long), it still tasted delicious.
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So Good. This one is a keeper
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The sauce was to garlicky.
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This is wow. I used stoneground horsersdish mustsrd, cut the broccoli up a bit more, and added quinoa for a complete lunch. Thanks Chef Jonn.
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Made this night before last, and it was great. Even the leftovers which I had last night were still firm and delicious. Next time, I think I’ll add some crispy bacon and sprinkle of parmigiana cheese on top.
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I loved this, but only found I needed 1 tbsp of oil. 1/3 cup is far too much
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I have always made it a habit to read over the reviews when attempting a new dish, however, I must had been in a hurry to get this on the table and completely forget to read one single review. Needless to say it was quite oily and the flavor was lost. I tried adding more of the other ingredients and I added way too much lemon, that of course was my fault. I’m sure I will get a chance to try it again because I like other ways to eat broccoli other than just steamed.
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We love broccoli, but I think family was tired of the usual sauteed broccoli with garlic. This salad has the perfect tang and family appreciated a new recipe. Thank you, Chef John.
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Yummy and simple. Reduced oil by half based on previous reviews, and I definitely recommend it. Only used 2 cloves of garlic because the kiddos complain that garlic is “too spicy” but I’ll use all 3 cloves next time.
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This was pretty good broccoli. A nice change from our usual boiled and buttered fare. I served it chilled.
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This had a good flavor, but I thought the olive oil was too much so I cut it back. That helped make it not so greasy. I need to learn how to mash garlic into a paste.. My dressing was pretty chunky! :). But I did like the flavor overall and will make this again. Thanks.
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Not a favorite for us.
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YES and I love it. It is an excellent source of fiber and calcium.
I tweaked it only slightly and added a touch of sugar or stevia and reduced the olive oil in half. I am going to make it again and add equal amounts of cauliflower. SKAY -
This was somewhat bland so I added sliced red onion which helped some, but not enough.
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Quick and delicious. I followed everything exactly the first time. As far as taste, texture and calories, I didn’t mind the amount of olive oil called for, but I do agree with everyone that it can be reduced, especially if you’re in diet mode. Jillian gave us a great suggestion to try fresh green beans or brussel sprouts & Nana Deb added cauliflower. Their ideas inspired me to go crazy with it and try a medley – smaller cuts of broccoli, cauliflower, quartered brussel sprouts, green beans, carrots, button mushrooms and fresh chopped parsley. My crew thought it was tasty. I’ve also made the dressing as a salmon marinade with addition of dried dill & tarragon (I loved it but got mixed reviews from the crew). I’m taking the medley version to a bbq tomorrow so I thought I’d share my thoughts and let all of you know how much I appreciate and inspired by your ideas. To quote Chef John “AND AS ALWAYS…ENJOY!”
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Just wasn’t a fan. It sounded good–didn’t care for the vinegar taste. I won’t be keeping it.
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It was delicious!
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i really liked how this came out.. based on other reviews i quartered the oil and steamed my broccoli (for about 12 min’s) instead of blanching it.. i also used cayenne instead of the red pepper flakes (old habits die hard).. very tasty.. ty for the recipe
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I needed a make-ahead vegetable for a pot luck. This was easy and portable. I added some steamed baby carrots for color. This was gobbled up!
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This is NOT what I think of as a “broccoli salad.” It made a tasty warm side dish though. We tried it ‘cool’ and microwaved it to heat it back up; we much preferred it warm. To make the dressing, we whirled everything in the food processor and only used enough olive oil to make it ‘creamy’. I think 1/3C of oil would be too much.
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Made it luke warm instead of a cold salad. Was good but think next time will increase spices and decrease olive oil. Good flavor all in all though.
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This is amazing!
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This recipe is just so good! I’ve made it several times in the past month. It is just that good. The first time I made it exactly as the recipe indicates and it was delicious, but I wasn’t loving the red pepper flakes. So now I skip that part and it is still very flavorful.
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This recipe was excellent! Even a vegetable hater would love it. I made it with one head of broccoli without the stems and the regular amount of sauce. About 2 large servings plus a little for the dog who also loved it. I served it with roast rosemary chicken and roast sweet potatoes.
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Great recipe! Making it again today 🙂
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