This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
Ingredients
- ½ pounds fresh broccoli: 1 piece
- garlic, mashed into a paste: 3 clove
- lemon juice: 2 Tbsp
- rice vinegar: 2 Tbsp
- Dijon mustard: 0.5 tsp
- pinch red pepper flakes: 1 piece (to taste)
- pinch salt and ground black pepper: 1 piece (to taste)
- olive oil: 0.33333 cup
Metric Conversion
Stages of cooking
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Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
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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.
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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.
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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.
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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.
