Lemony Broccoli Salad

Broccoli

Broccoli (Photo credit: sk8geek)

This looks like an ideal recipe that a child could help a parent make for a Sunday picnic or a summer holiday family gathering.  It is easy and fun to make, plus independent sources, that have tried it, say that it is very tasty!

Parents…let your child help you make the vinaigrette!

Active Total Time:  10 Minutes

Servings:  5

INGREDIENTS

1   large head of Broccoli (1 ½ pounds) cut into 1-inch florets, stems peeled and  sliced ½ inch thick

¼  cup extra-virgin olive oil

  tablespoons red wine vinegar

1   tablespoon fresh lemon juice

1   teaspoon finely grated lemon zest

1   small shallot, minced

Kosher salt and freshly ground pepper

PREPARATIONS

1.     Bring a large saucepan of salted water to a boil.  Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes.  Drain and rinse the broccoli under cold water until cooled, pat dry.

2.     In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper.  Add the broccoli, toss to coat and serve.

Make Ahead The cooked and chilled broccoli can be refrigerated overnight.  Toss the broccoli with the dressing just before serving

Source:  Food & Wine Magazine/Contributed by Melissa Rubel Jacobson

 

“This recipe makes me homesick!  My mother usually made broccoli salads when having family get-togethers.  She always added fresh garlic, but basically used fresh lemon, olive oil and a little salt, then chilled the salad to perfection.  It’s really a refreshing and yummy way to serve broccoli”

Rosalinda Cripe

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