Cold Broccoli Salad with Creamy Mustard Dressing
14 ingredients
9 steps
Ingredients
- 1 large head broccoli
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon dry mustard
- 1 tablespoon tarragon vinegar or white wine vinegar
- 1 rib celery, finely chopped
- 1 cup canned chickpeas, drained rinsed
- 1/2 cup finely chopped red onion
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper to taste
- 1 cup croutons (optional)
Directions
-
1Bring a medium-size pot of salted water to a boil.
-
2Meanwhile, cut the broccoli into bite-size florets; peel and dice the stalks, if you like.
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3When the water boils, drop in the broccoli and boil just until crisp-tender, 3 to 4 minutes.
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4Drain, then immediately spread on a baking sheet or platter to cool.
-
5Transfer to a bowl, cover with plastic wrap and refrigerate.
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6In a large bowl, whisk the yogurt, mayonnaise, parsley, basil, mustards, and vinegar together.
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7Add the celery, chickpeas, onion, cheese, and broccoli and toss together well seasoning with pepper.
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8Cover with plastic wrap and refrigerate at least 30 minutes before serving.
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9Just before serving, toss again with the croutons, if youre using them.
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