Lemony Broccoli Salad

Name: Lemony Broccoli Salad
Ingredients: 1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2 inch thick; 1/4 cup extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 small shallot, minced; Kosher salt; freshly ground pepper

8 ingredients

5 steps

Ingredients

1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 small shallot, minced
Kosher salt
freshly ground pepper

Directions

1

Bring a large saucepan of salted water to a boil.
2

Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes.
3

Drain and rinse the broccoli under cold water until cooled; pat dry.
4

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper.
5

Add the broccoli, toss to coat and serve.