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Easy Broccoli Salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Zesty lemon and red pepper broccoli salad elevates this classic dish.
Ingredients:
  • 1.5 pounds fresh broccoli
  • 3 cloves garlic, mashed into a paste
  • 2 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 0.5 teaspoon Dijon mustard
  • 1 pinch red pepper flakes, or to taste
  • 1 pinch salt and ground black pepper, or to taste
  • 0.33333334326744 cup olive oil
Instructions:
  • Prepare the broccoli by trimming the stems, cutting off the heads, and quartering them. Peel the stems, then cut them into quarters crosswise.
  • Bring a large pot of salted water to a gentle boil. Add broccoli and cook until tender but slightly firm, about 5 to 6 minutes.
  • Place the broccoli in a large bowl of cold water to cool down and halt the cooking. Drain thoroughly. Line up the broccoli in a colander with the florets pointing downwards and let them drain for at least 30 minutes.
  • In a large serving bowl, combine garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper. Slowly whisk in olive oil until the dressing is thick and creamy. Adjust seasoning to taste with salt, black pepper, and crushed red pepper flakes.
  • Coat broccoli in the dressing and allow it to marinate for 5 to 10 minutes. Toss once more before serving. For a chilled salad, refrigerate for up to an hour.

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