Easy Broccoli Salad

Easy Broccoli Salad

Chef John 15726

"This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes."

Ingredients 50 m {{adjustedServings}} servings 223 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
  2. Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.
  3. Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.
  4. Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste.
  5. Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.
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Reviews 41

  1. 61 Ratings


Great, simple recipe! I had a package with both broccoli and cauliflower combined, so I added both to this recipe, and it was delicious. I also added a bit of sweet to the vinegarette to balance the flavor a bit (agave syrup). I wanted to also comment on Chef John's video presentation. He has a wonderful down-to-earth way about him and I picked up a lot of good tips about broccoli preparation in general from this video. Thanks for the recipe, Chef John!


This was fantastic! Cut the olive oil in half because I thought it might be too oily. It was great like that. It's a definite keeper for us. 3 of us ate it all up it was so delicious with a little bit left for hubby's lunch tomorrow. Follow Chef John's video. I just have to add to my review: we have made this several times since my last rating and I LOVE this stuff!! I follow the video exactly for cutting it and putting it in cold water to stop the cooking. I do cut the oil though, because it would be way too oily if we did not. When I make it now I have to make extra we love it so much. I have never been a fan of broccoli in the past and do not really care for it raw. But I have become a fan of broccoli because of this recipe. It is simple to make and the red pepper flakes give it a nice appearance and pizzazz if making it for company.


I would have given this five stars but it had too much olive oil for my taste. Next time I will cut the olive oil in half. Other than that, the flavor was really good.