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This salad is made with marinated raw broccoli in a garlicky sauce for numnums! A recipe from my grandma.
Ingredients
- 4 cloves garlic, peeled
- 1 ½ teaspoons salt
- 1 bunch broccoli, cut into florets
- 1/3 cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- ½ cup grated Parmesan cheese, or to taste
Directions
Step 1
Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 11% |
| Cholesterol4mg | 1% |
| Sodium572mg | 25% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C34mg | 170% |
| Calcium76mg | 6% |
| Iron0mg | 2% |
| Potassium139mg | 3% |
*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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I loved this recipe. I was looking for new recipes with fresh broccoli and this is one I will definitely make again. Easy to prepare and excellent flavor. Just make sure you like food with a strong garlic flavor. I forgot to put on the parmesan chhese and still thought it was great! My kids thought the flavor was too strong. Thanks!!
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I blanched the broccoli to bring out the bright green color and then shocked it in an ice bath. I really thought this was going to be a delicious side dish but it turned out to be quite underwhelming. So sorry….
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I made this recipe using half the garlic. I thought it was really good. My husband, who is a picky eater, like it too.
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I loved this recipe. It is so simple to make. The only modifications I made were to blanch the broccoli first for the beautiful green color that it brings out, and I also used balsamic vinegar instead of the red wine. It gave it a slightly sweeter taste and very mild acidity.
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We love this recipe. To spice it up, we use Colman’s mustard. And for variety we’ve added blanched asparagus but we’ve never blanched the broccoli.
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Yuck,, too much salt and garlic…after a few bites- had to throw it away.
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We LOVED this recipe! My hubby usually complains at the sight of raw broccoli and he devoured this and said I should make MORE next time! I followed the recipe almost exactly..only substituting parmiggiano reggiano for the regular parmesan cheese. YUM!
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Great flavor. It’s an easy recipe with great results. Don’t forget the cheese at the end, it makes the dish.
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We love this recipe. I make it at least once a week, because it’s my husband’s favorite side dish.
I do the measurements on olive oil and vinegar backwards. 1/4 cup olive oil, 1/3 cup vinegar. The other way was a little too oily. I also add pine nuts (before or after chilling), and my husband gets cranky if I forget the pine nuts. For the Dijon mustard, I use stone-ground mustard. And I almost always an entire pod of garlic. We’re of the opinion that you can never have too much garlic, especially if you both have it. I salt everything to taste, so I’m sure I use more like 1/2 tsp. like other commenters mentioned. But I don’t even measure salt, I just salt to taste.
Oh, also I usually forget to make this ahead of time and end up only marinating it for 1 hour, which is probably why I can get away with using extra vinegar. It doesn’t have to marinate for 3 hours. It’s fantastic anyway.
Wonderful recipe, thanks for sharing!
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For me this was to sour (from the vinegar). Not my favorite thing, but my husband loved it!
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Very easy to make, I made it for a pot luck and everyone thought it was great! I’ve used both fresh garlic and crushed garlic.
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This was good, but pretty intense. 4 cloves fresh garlic + 1 head raw broccoli = breath that can peel wallpaper. Hubby is still making jokes. The Parmesan adds a great touch.
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The Garlic Broccoli was extremely tasty. I was amazed how the few simple ingredients completely transformed the dish. However, there was way too much salt for my taste. I would reduce it to about a 1/2 teaspoon instead. Overall, a great take on simple vegetable.
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Yeeoow – we are garlic lovers but the garlic took the front seat on this recipe and overpowered the dish. I reduced salt as another reviewer suggested but was still too salty for our taste. If I were to make this again, I would seriously reduce measurements on salt and garlic. Don’t have to worry about vampire attacks with this recipe!
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Delicious twenty-times over! It is easy to make, and tastes better the longer you marinate. This dish has become a staple in my fridge (I have some marinating right now)… Mmmm!
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We love garlic, but there’s no way I was going to use 4 cloves with one head of broccoli. The amount of salt stated is also completely excessive. This was ok but not great. Thanks anywy.
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YUMMO! This was the perfect amount of seasoning for my family’s taste, but we tend to over garlic alot. It was simply perfect in our opinion. Thanks.
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Healthy,unique,and easy. Thank you for such a smart idea. Mashing the garlic was a great idea, and will use it for dressings in the future. This would be great for cookouts because of the no mayo and is super good for you too! Thanks!
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This is FABULOUS! I used less salt and balsamic instead of red wine vinegar.
I didn’t find the garlic flavor too strong, but I love garlicy stuff. I think I’ll be keeping this in my fridge all the time as a healthy snack. -
Oh wow, This had such a good taste. The perfect mix of sweet and sour. I substituted honey mustard and balsamic vinegar and I was very impressed! Will definently make many times over.
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Delicious! This is how I am going to make my broccoli from now on!
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I really like this. I would add less Red Wine Vinegar next time, but I really like this!
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Awesome recipe. I absolutely hate broccoli, but I couldn’t stop eating these ones. The only reason I gave it a 4 was because it’s a bit too tangy. You get used to it after a while though.
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i just made this about an hour ago and omg, it is fantastic. i tasted it as soon as i made it, again just now and can’t even imagine how good it will be while watching the academy awards tonight. i actually used the 1 1/2 t. of salt and wished i had read the reviews first, i usually do and i thought the amount was excessive. i used four huge garlic cloves and an amount of broccoli close to two heads. next time i will reduce the salt, and i will add more red wine vinegar. i think this is a great way to use up broccoli and make a healthy simple snack. thanks for the recipe.
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yum!!! very very good!
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This was really good…….but I steamed the broccoli just because I didn’t think my teenage boys would it it raw!
I added the garlic and salt to pot & then mixed up the oil, vinegar and mustard. Next time a little less vinegar for us. -
You really need to like brocolli raw to like this recipe. I give it a 3 star as I’m really not a fan on broccoli yet did like the garlic taste.
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Outstanding and EASY
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DELICIOUS! Had to use balsamic vinegar because thats all I had, but it came out so yummy! The garlic flavor was pretty strong, but i love garlic so i didn’t mind so much. If you’re not a garlic lover, I’d reduce the amount of garlic to your taste. Next time, I would cut back on the olive oil to 1/4 cup, after letting it sit in the fridge for a couple hours, the oil congealed a little and left a funny texture.
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If you like garlic this is a great recipe. I cut back on the salt and did steam the broccoli for the salad. It is very garlicy and good.
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I used 1/2 tsp salt and 1/4 c olive oil. Also, lightly steamed the broccoli first. We loved it!
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Awesome!!
Everybody, even the veggie-haters, devoured it. -
This was good but not memorable. Like others, I steamed the broccoli and reduced the amount of olive oil to 1/4 cup. It still tasted too much like olive oil.
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This was good but not memorable. Like others, I steamed the broccoli and reduced the amount of olive oil to 1/4 cup. It still tasted too much like olive oil.
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pretty tasty… didn’t add parmesan cheese… minced garlic instead of mashing it.
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I absolutely love this recipe. The broccoli only keeps for about a day in the fridge, in my experience, but it never really lasts longer than that anyway.
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This recipe was great!! My family couldn’t get enough.I used balsamic vinegar and less oil. I will make again.Thanks!!!
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I liked this recipe alot. I steamed the broccoli over chicken broth after it marinated for 2 hours. It was very tasty.
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You need to be a garlic lover to enjoy this recipe. I liked being able to use fresh broccoli, but next time I will cut back on the amount of salt and the amount of garlic.
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We had this last night and everyone just raved about it. I did steam the broccoli first. As suggested, I used 1/2 t. salt and 1/4 c. of oil (canola, our preference, but will try olive next time). Was pressed for time so used 1 T. garlic powder. WOW, was this ever good! Husband, daughter, son-in-law and I ate only that until it was gone! I didn’t even have Parmesan so I can only imagine how fantastic next time with it.
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Excellent – I added some crushed chili peppers and it was super-duper yummy.
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This was the greatest, next time I will blanch it first so it will be easiers to chew. Loved the garlic
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Yum, yum, yum. I follwed recipe, using basalmic vinegar instead, all the family loved it, even my 4yr old!
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A little salty but with lots of garlic – I love it! I used both balsamic and red wine vinegars and regular mustard (too bad I didn’t have any dijon) I also lightly steamed the broccoli as suggested by other reviewers. I added more broccoli half way through as I could tell this was going to be yummy after I tasted the marinade! My whole family loved this!
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I made this for a bbq this weekend and I must say, it was excellent! I took suggestions from other reviewers and slightly steamed the broccoli first. Made it the morning of and let it marinate all day. There was only a tiny, tiny bit left over, however, it did not taste as good the second day.
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We’ve been trying to get more raw broccoli in our diet and this recipe has done it for us! FABULOUS, especially if you are a garlic lover. We switched the oil and vinegar amounts (1/4 cup oil, 1/3 cup vinegar) and forgot to add the parmesan at the end, but we are going to have this side on a regular basis. So healthy. Thank you very much for this recipe!
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yum! so simple and so healthy. usually to perk broccoli up I resort to cheese sauces, but this is so much healthier and better tasting!
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I hate Broccoli but I ate it and really liked it prepared this way. Easy, fast and no pots – it doesn’t get better than this – thanks for the recipe.
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i’ve made it twice and used a mixture of wine and balsamic vinegar.. always a hit
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i wasn’t impressed. too garlicky. my kids didn’t like it.
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Rather than use a mortar and pestal, I blended all the ingredients in a mini food processor. It was very easy. I did not have any dijon mustard, so I used red pepper flakes for the kick. I too slightly steamed the broccoli. It was really great, and something I will make again.
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Fantastic recipe!! I did what others recommended and steamed the broccoli, didn’t all as much salt but also added some balsamic vinegar. Please note that you don’t need to add anywhere near the amount of oil and vinegar as suggested, it ends up an oily mess. I used a few tablespoons of each for 2 heads of broccoli and it was more than enough.
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I LOVED this recipe — even better than chocolate cake, and I love chocolate cake!
I put all the ingredients, sans the broccoli in a food processor until it was like a vinaigrette.Like other reviewers, I used Balsamic vinegar instead of red wine (since it has a bit of sweetness), and I also added 1 tsp. of Honey since I like things sweet. I increased the garlic by 2 cloves. Then, as per other readers, I lightly steamed the broccoli — for 4 minutes — and poured the mixture over the broccoli. I added some cubed, (boiled) tofu and put that in the fridge to marinate for 3 hours. I served it over brown rice. This dish is fan-freakin-tastic!
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OMG this was so good. I have made this 3xs this month. I quickly steam the broccoli and then run it under cold water. My husband hates veggies, but he eats this! I dont use cheese and only use a a tiny bit of oil to save on calories and it is still awesome. Thanks!
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I am VERY impressed by this recipe. I used a blend of Parmesian and Ramano cheese for the topping, but with or without the cheese, it is still great. Like another reviewer said, this would be great just to keep in the fridge for munchies. The next time I make this (which may be tomorrow!), I am going to cut back just a wee bit on the red wine vinegar as for my personal taste. Thank you for this easy dish!
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this is a great recipe. i mixed balsamic with the red wine. i added a couple of tomatoes too.
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Found the sauce to broccoli ratio a little high, but it was quite good. Next time, I’ll cut back on the sauce.
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I am usually pretty generous when it comes to rating recipes, but I’m not sure why everyone liked this so much. I love broccoli, and the combination of the vinegar, salt and so much raw garlic is extremely salty and not good. I won’t be making a recipe like this again.
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i love this recipe, i must agree the garlic was a bit strong and tangy but i added butter to my steamed broccoli and it made all the difference. the Parmesan cheese was a great addition too. my husband loved it.
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I thought the garlic was somewhat over powering. I will cut the garlic used down until I find the amount I like. Overall its easy to make and different from the usual salad.
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Easy recipe. I blanched the broccoli to bring out the green color and used balsamic vinegar because I didn’t have the red wine vinegar on hand. It was good but not something that I would make often.
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Broccoli wasn’t my favorite until I tried this. You don’t even have to follow the recipe exactly. I give it five stars because it makes me look forward to broccoli, which is no small feat.
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Very yummy! I also decreased the oil. Next time, I will leave the broccoli in bigger pieces and steam it.
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I rated this 5 stars even though I made a small adjustment but, that was only because I do not like dijon mustard. I substituted creole mustard and it was fantastic. Whole family says this is a keeper. Will definitely be making this again for a barbeque side dish this summer and whenever I need to have a salad for a potluck.
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I was looking for a healthy salad that I could make ahead for a party I am giving. I made this with balsamic vinegar and blanched broccoli. I snuck a taste after three hours, and liked it. Once I added the cheese to my testing portion, I was not impressed. The next day when I re-tasted, the broccoli was a very strange color and I did not like the salad at all. Adding the cheese just made matters worse. I would only make this again if I was going to eat it within a few hours.
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I used quite a bit of garlic, more than called for and I didn’t think it was too overpowering. This was OK for me. After a couple bites, I just didn’t want anymore. In my opinion, might be something I would make & toss in a salad… but eaten on it’s own was not a real treat for me.
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This was O.K., but I doubt I will make it again.
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Changed the recipe a little: blanched the broccoli, and added some home grown baby arugula (rocket) leaves to make a pesto type dressing. subbed apple cider vinegar, and 86ed the cheese. If I were to use cheese, it would be a Parm or Romano, but I was trying to keep this lighter. Made dried bread croutons to toss with, and had to hide the dressing from myself so I would quit dipping them and eating them. Spicy and garlicky this way; not for the faint of heart (but oh so delicious!)
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Super easy, and very unique tasting. Delicious from all accounts. I paired it with a blackened tilapia dish. YUM!!
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I loved this recipe. I did steam my broccoli slightly and only used 1 tblspn of evoo instead of 1/3c. I left out the salt and put my garlic through a garlic press instead of making the paste. I loved the dijon mustard taste. Great way to eat broccoli. Will make again! Served with Italian Sausage Peppers and Onions from this site.
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I wasn’t impressed with this recipe. I used balsamic vinagrette, and swaped the vinegar and oil measurments — I just didn’t like the taste. I think there was just TOO MUCH sauce. I like the taste of broccoli and when I used the sauce I couldn’t taste anything but balsamic garlic onion. Next time, if there is a next time, I’ll cut all the amounts in half.
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Yum, this was great. I would definitely make again.I used my broccoli raw as stated. I did reduce the salt to just under 1tsp. I also used 1 huge clove of garlic(prob. equal to 3cloves) used cider vinegar because thats what I had. I didnt do the paste thing with the garlic I just put all marinade ingreds in the blender until smooth, then poured over the broc in a ziploc bag. Turned bag every so often. Topped with fresh grated parm. I used grey poupon mustard.
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Very good and great base recipe!
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I’m not a big fan of raw broccoli – but I love it cooked, so I tried this on steamed broccoli. It was delicious!
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Did not like this. I think the vinegar ruined it or maybe bec there were way too many strong flavors going on. :/
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EXCELLENT
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Very tangy marinade, a good balance to the broccoli. I used regular yellow mustard instead of dijon, and only marinated 1 1/2 hours. Very flavorful and tangy. I would make again, probably adding some other vegetables to the mix (cucumbers, peppers, or peas would be nice).
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WAY, WAY too much salt…be careful! And I usually love garlic, but, thought it had too much garlic too. However, super easy & still liked the oil base (instead of mayo). Will make again, but, with less salt and garlic.
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Very good if you like salty and tart. I will reduce the salt next time as it was too salty for my taste. I also blended the dressing in a blender and it was quick and easy. Prepared mid-morning and served for dinner. I am in the process of collecting different side dishes as I’m tired of the same stand-bys. This will go into my “keeper” file.
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This side dish was my contribution to a Father’s Day lunch. It was a huge hit. I did do a little tweaking though. I’m not a big fan of raw broccoli, so I steamed the florets from 1 1/2 bunches of broccoli for 3-4 minutes, then drained and rinsed them well with cold water. For the dressing: I blended 2 rounded tsps of minced garlic, 1/2 tsp of salt, 1/4 cup olive oil, 1/2 cup balsamic vinegar, 2 Tbsps Dijon nustard, and 2 tsps honey (helps cut the tartness a bit). I poured this over the cooled broccoli and chilled for about 3 hours. I’m not a fan of Parmesan cheese, so I left it out. Next time, I’ll try adding a few thinly sliced green onions to the broccoli before adding the dressing. This is a great recipe that I will definitely make again!
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Super good!
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I love garlic, but one bite was all I could handle of this recipe. Way too much garlic. I don’t even know of any suggestions that would help this recipe. I am planning on making a pasta with the leftover broccoli, hoping that some of the garlic fury may be tamed.
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We enjoyed this dish. It would be easy to play with the ingredients (substitute different kinds of mustard, add seasonings, etc). It is a keeper.
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This was good, and I truly wanted to eat it, but the garlic was just too strong for me. I was actually nervous because of the smell, but the flavor of the vinegar, garlic, and dijon is actually pretty tasty. I plan on making it again, but with much less garlic.
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I thought this recipe was good. I made my own red wine vinegar and since I didn’t have any parmesan cheese, I omitted it. It was even good the next day.
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Extremely yummy as described. I will keep this one in mind for the veggie table at future parties or whenever you want to eat broccoli.
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This was so good! It was gone right after I served it. A friend of mine keeps asking me for the recipe. This will be the second time that I ahve given it to her. Thank you.
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REALLY yummy! I did change this up a bit since I’m not a fan of crunchy broccoli. I substituted balsamic vinegar for red wine vinegar, and blended all the marinade ingredients up in a blender. Then I poured this over the brocolli in a pan and let it steam all together. The end result was a tangy and flavorful broccoli side dish instead of a “salad”. This seemed to allow the flavors to meld together better, and tone down the overpowering garlic and vinegar. Sprinkle with parmesan at the end and enjoy!
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I was a little wary about this recipe however it turned out great. I steamed the broccoli and then shocked it in ice water to bring out the pretty green color.
I also used honey dijon mustard, and it gave the broccoli a nice sweet hint.
It really was fabulous and so easy. I will definately use it again.
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I decided to make a summer meal in December because of the unseasonable warm temperatures. This sounded really good, and I just couldn’t wait to try it.
I just made this about 15 minutes ago and couldn’t wait to taste it, so I gave it a little sample. It was delicious. I can’t wait to have more and to make it again. They only thing is that I think the head of broccoli that I got from my local grocery was a little small for the amount of marinade, so next time I will double the broccoli or halve the marinade. I also blanched the broccoli to make it a little more tender.
Definitely a keeper for me.
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This made a great salad and snack! It is VERY garlicky, but I love that (maybe pass on this one for V-Day..). The proportions of oil and vinegar are just right. Thanks for a great recipe!
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Great idea for broccoli! I’ve only made this once; next time I may blanch the broccoli. My changes: 1) I didn’t use salt or make a garlic paste because I wanted to try my new garlic grater from the Delray Beach FL Garlic Festival. (Works fine! 🙂 2) I only had whole-grain dijon, so that’s what I used, 3) I cut down on the oil a bit thanks to other reviewers, and 4) just before serving I tossed in some grape tomatoes. 5) I put the cheese on the table as a choice. I’ll definitely make again, and will enjoy tweaking the recipe.
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This is pretty good… if you don’t let it sit for more than an hour or so. After a couple of hours in the fridge, the flavor is a little overwhelming. I’d make this again, but would prepare shortly before serving. Thanks 🙂
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I cut this in half and took CookinBug’s suggestions and served it pretty much right after tossing with the dressing. I loved it, my family did not. I’ll make this again but only for myself or someone who will appreciate it. NOTE: I used fresh grated parmesan cheese. Don’t use the canned variety. Trust me.
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Oh my god I LOVE this. Will be going to the store for more broccoli to make another batch.
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great recipe added a bit of sugar to dressing
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Great Salad. I Might try a little more Broccoli with dressing next time.
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A little salty, but very good.
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This turned out way better than I thought! Definitely more than the sum of it’s parts. I used apple vinegar since I had it with no problem.
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Dressing a little tangy, but still worth a try for cold broccoli salad sometime. Added shredded carrots. I blanched the broccoli first, so the color turned to a sickly green while in the fridge. To keep the color, probably keep fresh and raw.
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