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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- by: Janhomecookin
- 12 years ago
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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- by: Danij214
- 12 years ago
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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- by: Flatroad12
- 12 years ago
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. -
- by: Vicki
- 12 years ago
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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- by: Nana Deb
- 12 years ago
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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- by: Jillian
- 12 years ago
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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- by: Swm
- 12 years ago
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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- by: Lilorchid82
- 11 years ago
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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- by: QUEENLUCY
- 11 years ago
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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- by: Bettyem
- 11 years ago
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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- by: SPARROW
- 9 years ago
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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- by: BARNKITTY
- 8 years ago
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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- by: Sharon Dunavent
- 4 years ago
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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