Italian Broccoli Salad
Italian broccoli salad combines just cooked broccoli with fresh lemon zest that's tossed in a garlicky lemon-Dijon vinaigrette. This salad is best served chilled and makes a great make ahead side for weeknights and gatherings!
Servings: 4
Ingredients
- 1 head broccoli bottom 2 inches discarded and rest broken into small florets
- 1 tablespoon lemon zest
For the dressing
- 5 cloves garlic minced
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Dijon mustard
Instructions
- Bring a large pot of water to boil. Once boiling, add the broccoli and cook until almost tender (about 5-6 minutes) then drain but do not rinse to cool.
- Meanwhile, whisk the dressing ingredients until emulsified.
- Toss the warm broccoli with the dressing and lemon zest until well combined. Taste test and season well with salt. If needed, add more lemon juice or hot pepper flakes. Let the broccoli salad sit in the fridge for 1 hour to adequately absorb the dressing. If possible, refrigerate overnight since the flavors will be stronger. Enjoy!
Notes
- Wait a minimum of 1 hour before eating to let the flavors absorb into the broccoli but the salad is best refrigerated and served the next day.
- Leftovers can be saved in the fridge for up to 3 days.
Nutrition
Calories: 262kcal | Carbohydrates: 8.6g | Protein: 3.6g | Fat: 25.7g | Saturated Fat: 3.7g | Sodium: 335mg | Potassium: 415mg | Fiber: 3.3g | Sugar: 2.5g | Calcium: 60mg | Iron: 1mg