Name: Easy Broccoli Salad
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
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

Cook Time: 5 minutes

Ingredients

This recipe yields 4 servings. Ingredient amounts can be adjusted automatically, but cooking times and steps remain the same. Not all recipes scale perfectly.

1 pounds fresh broccoli
3 cloves garlic, mashed into a paste
2 tablespoons lemon juice
2 tablespoons rice vinegar
teaspoon Dijon mustard
1 pinch red pepper flakes, or to taste
1 pinch salt and ground black pepper, or to taste
cup olive oil

Directions

Step 1: Trim the bottoms of the broccoli stems and separate the heads. Cut the broccoli heads into quarters. Peel the stems and slice them crosswise into quarters.

Step 2: Bring a large pot of lightly salted water to a boil. Reduce the heat to medium and cook the broccoli until it is tender when pierced with a knife but still slightly firm, about 5-6 minutes.

Step 3: Transfer the cooked broccoli to a large bowl of cold water to halt the cooking process. Drain thoroughly.

Step 4: Place the broccoli in a colander with the florets facing down to allow excess water to drip off. Leave it to drain for at least 30 minutes.

Step 5: In a large serving bowl, whisk together garlic paste, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper. Gradually drizzle in olive oil while whisking continuously until the dressing becomes thick and creamy. Adjust seasoning to taste.

Step 6: Toss the drained broccoli with the dressing. Let it sit for 5-10 minutes to marinate, then toss again before serving. The salad can be refrigerated for up to an hour if you prefer it chilled.

Nutrition Facts (per serving)

Calories: 223
Total Fat: 19g (24% DV)
Saturated Fat: 3g (13% DV)
Sodium: 73mg (3% DV)
Total Carbohydrate: 13g (5% DV)
Dietary Fiber: 5g (16% DV)
Total Sugars: 3g
Protein: 5g (10% DV)
Vitamin C: 156mg (173% DV)
Calcium: 85mg (7% DV)
Iron: 1mg (8% DV)
Potassium: 558mg (12% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Individual values may vary. Nutrient information may not be available for all ingredients. Consult a healthcare professional if following a medically restrictive diet.

Comments

Raymond King

01/08/2024 04:13:56 AM

Wonderful and easy recipe! I used a mix of broccoli and cauliflower from a single package, and it turned out delicious. I tweaked the vinaigrette slightly by adding a touch of sweetness with agave syrup, which balanced the flavors perfectly. Chef John's video was not only helpful for this recipe but also provided great tips on broccoli preparation. Appreciate the recipe, Chef John!

Kenneth Phillips

12/02/2022 07:51:12 PM

Fast and delicious! The first time I tried this recipe, I followed it exactly. In terms of flavor, texture, and calories, I didn't have a problem with the amount of olive oil specified, but I do agree that it could be reduced, especially for those watching their diet. Jillian suggested trying fresh green beans or Brussels sprouts, while Nana Deb recommended adding cauliflower. Their suggestions motivated me to get creative and make a mix of smaller cuts of broccoli, cauliflower, quartered Brussels sprouts, green beans, carrots, button mushrooms, and freshly chopped parsley. My family enjoyed it. I also used the dressing as a marinade for salmon, adding dried dill and tarragon (I personally loved it, but my family had mixed feelings). I'm bringing the mixed vegetables version to a barbecue tomorrow, so I wanted to share my thoughts and express how much I appreciate and am inspired by everyone's ideas. In the words of Chef John, "AND AS ALWAYS...ENJOY!"

Jennifer Roberts

06/04/2024 02:14:04 PM

Delicious! I found it a bit too oily, so I adjusted the recipe by reducing the oil to 3 tablespoons. The flavor was really refreshing. I tried it both warm and cold, and enjoyed it both ways, although my husband prefers the broccoli warm. Even when I had some leftovers a few days later and the broccoli had lost its bright green color from being in the dressing, it still tasted amazing.

Jeffrey Gomez

07/09/2023 12:34:11 AM

I made this as a side dish to go with burgers. I added blanched carrot slices and cucumbers to make it more colorful and it turned out delicious. I adjusted the amount of pepper flakes to suit our taste, skipped the vinegar, but added some extra lemon juice. It was very flavorful and I will definitely be making it again. Thank you, Chef John!

Kathleen Campbell

03/01/2024 04:41:41 PM

Here is the rewritten review: "Wow, this dish was amazing! I used stoneground horseradish mustard, chopped the broccoli into smaller pieces, and added quinoa to make it a complete and delicious lunch. Thank you, Chef Jonn!"

Andrew Martinez

06/29/2024 08:48:50 PM

I only used florets and tested them after boiling for two minutes, which was enough time to cook them tender. Reduced the oil to 2 tablespoons and next time will reduce the rice vinegar to 1 tablespoon. It might be more interesting with added cauliflower florets and thinly sliced carrots.

Margaret Campbell

01/29/2025 05:18:58 AM

Excellent recipe! I'm preparing it once more today :)

Anna Roberts

10/08/2023 02:10:35 PM

Adjusted the recipe to make it lukewarm instead of a cold salad. It was tasty, but I feel that next time I'll add more spices and use less olive oil. Overall, it had a great flavor.