Fresh broccoli salad

  • Preparation Time35 mins
  • Serves4
  • DifficultyEasy
1 Tbsp white wine vinegar
1 lemon, zested
1 Tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp salt
Pinch freshly ground black pepper
56ml olive oil
.5kg broccoli, rinsed, trimmed and sliced thinly on a mandolin
170g cherry or grape tomatoes, halved
85g coarsely chopped, toasted pecans or hazelnuts
2 Tbsp chiffonade fresh basil leaves
1) Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.

2) Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

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