Easy Broccoli Salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• 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.