Easy Broccoli Salad

Easy Broccoli Salad

46
Chef John 22078

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

Ingredients

50 m servings 223 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Directions

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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.

Reviews

46
  1. 66 Ratings

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Most helpful

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...

Most helpful critical

This salad sounded good when reading the ingredient list, but I did not like it. Wished I would have.

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...

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 litt...

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.

So simple, yet so good! This really perks up regular 'ol broccoli and delivers a nice amout of sweet and heat. I did cut back on the olive oil a bit but other than that didn't change a thing. ...

Nice, easy, and tasty. I only used a couple tablespoons of olive oil, and let it sit in the fridge for an hour. Served with grilled salmon kabobs, and the orzo with basil and parmesan from thi...

Who knew something so simple could be so good? This has such a fresh clean taste. The dressing is a bit more acidic than I like but that's just me. I added about 1/2 tsp honey to balance it o...

I bought 2 bags of broccoli cauliflower mix. I steamed them for 4 minutes, dumped in a bowl and put right in frig for an hour, took them out mixed with dressing and let sit at room temp 30 mins...

Nice, healthy, flavorful version for eating our most consumed veggie! We love it!

Great recipe...The only thing that I did different was steam the brocolli.