- 1 1/2 pounds fresh broccoli
- 3 cloves garlic, mashed into a paste
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 1/2 teaspoon Dijon mustard
- 1 pinch red pepper flakes, or to taste
- 1 pinch salt and ground black pepper, or to taste
- 1/3 cup olive oil
- Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
- 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.
- 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.
- 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.
- 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.
04/05/2017
recipepes.com
Easy Broccoli Salad, recipe
PT15M
PT1H
5
455 calories
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