| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 35 min |
| Inactive: | 1 hr 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
- 6 ounces cherry or grape tomatoes, halved
- 3 ounces coarsely chopped, toasted pecans or hazelnuts
- 2 tablespoons chiffonade fresh basil leaves
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 310 calorie |
| Total Fat | 29 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 573 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 6 grams |
| Protein | 6 grams |
| Sugar | 2 grams |
Reviews
Great recipe, I addd tuna and
chickpeas, homemade yogurt for more creaminess and more Dijon mustard too.
chickpeas, homemade yogurt for more creaminess and more Dijon mustard too.
We love this! Made it for the second time tonight and added the basil this time, since mine finally grew. I add just a little more lemon right before serving. It’s even great the next day. I used sunflower seeds the first time and tried slivered almonds and pecans tonight. I don’t think you can go wrong with whatever nuts you have access to, just toast them a little.
My new favourite salad! I used pepitas for the nuts and chives for the basil (only because I didn’t have basil) and it is so fresh and tasty. For a potluck, it has something for everyone: KETO, Gluten-fee, Vegan
Fresh and light. I had no basil, so I used fresh dill from the garden. You don’t need a mandolin, just patience to very thinly slice the broccoli.
Thanksgiving staple! This salad is pretty, and the taste is bright and refreshing, a nice addition to the pale starchy Thanksgiving plate.
Great recipe, but I doubled the dressing. The 1st time I made it I followed the recipe exactly and it was a bit dry. Also great with some freshly grated parmesan sprinkled on top at the end
The dressing was light and refreshing with just the right amount of lemony flavor. Slicing the broccoli on the mandolin made it the perfect size to absorb the dressing and eat. I enhanced it with crumbled bacon, too. Thanks for this recipe. Very good! My family enjoyed it too.
This was a great salad. Let the broccoli sit in the dressing more than 1 hr.
Disgusting…I had to throw it out.
Fantastic! Didn’t have enough fresh broccoli so did half green cabbage, sliced both on the mandolin. I had the time, so I let it sit (pre- addition of tomatoes, nuts, and basil) two hours. I can’t adequately convey in a review how good this tastes. Alton has yet to steer me wrong. This will be in regular rotation, for sure.