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Fresh Broccoli and Tomato Salad
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Description
This summer salad is a great addition to any picnic or BBQ. I’m not a fan of broccoli, but I LOVE this salad!
Ingredients
- 1 Tablespoon Champagne Or White Wine Vinegar
- 1 whole Zested Lemon
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 2 teaspoons Dijon Mustard
- 1 teaspoon Kosher Salt
- 1 pinch Freshly Ground Black Pepper
- ¼ cups Good Olive Oil
- 1 pound Fresh Broccoli, Rinsed, Trimmed And Sliced Thinly
- 1 cup Cherry Or Grape Tomatoes, Quartered
- 3 ounces, weight Coarsely Chopped, Toasted Hazelnuts (or Your Favorite Nut)
- 2 Tablespoons Chiffonade Fresh Basil Leaves
Preparation
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.
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2 Comments
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pattyhans on 9.8.2009
Made it to go with all the Labor Day traditional stuff and we all really liked it! (I left out the nuts – didn’t have hazelnuts and couldn’t decide what else to put in, so didn’t put in any and it was STILL great!)
shellgirl67 on 7.23.2009
This recipe caught my eye on the side bar yesterday, so I decided at the last minute to give it a try.
It was great! A little tangy from the vinegar, great textures from the mixture of broccoli, tomatoes, and nuts… even my picky husband went back for seconds!