Lemony Broccoli Salad

• servings: Yield: 6
• active time: florets, stems peeled an
• total time: 10 minutes

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

Step 2

Directions

Step 1

Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and c tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; Pat dry

Step 2

In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest an Add the broccoli, toss to coat and serve.

Notes

Make Ahead

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