Broccoli Salad with Lemon Vinaigrette

I’ve been craving a fresh broccoli salad for some time now. This recipe is quite refreshing and received plenty of compliments from everyone at the table. What makes this salad a bit unique is that the broccoli is sliced very thin in lieu of having whole florets. The dressing better coats these thin slices and each bite is just as tasty as the last. For those who are used to the more typical broccoli salad with the cider and mayonnaise, this salad is worth a try. The lemon dijon dressing is perfect! This salad is a great base for other ideas as well. For a meal, chicken could be added and a touch of peppery arugula. Just use your imagination as there are many possibilities!


for the dressing:

2 tbs white wine vinegar

1 lemon, zested

Juice from ½ a lemon

2 tbs Dijon mustard

1 tsp sea salt

½ tsp freshly ground black pepper

Pinch of red chili flakes

1/4 c extra virgin olive oil

for the salad:

1 lb broccoli, trimmed of stalk, rinsed, and thinly sliced

8 oz yellow, orange, or red cherry tomatoes (or grape), a combination is nice

¼ c fresh basil, julienned

¼ c toasted pine nuts

1/4 c crispy prosciutto


Turn the oven to broil. Line a cookie sheet with aluminum foil and place the prosciutto in a single layer on the pan. Place in the oven and broil for several minutes, until the prosciutto is beginning to harden (similar to that of bacon). Remove the sheet pan from the oven and turn the prosciutto slices over. Broil for another several minutes. Remove from the oven once the prosciutto is crisp but not burnt. It will change colors slightly. Set aside to cool.

Meanwhile, combine the ingredients for the dressing up to the red chili flakes. Whisk in the olive oil until emulsified. Place the sliced broccoli in a serving dish. Pour in the dressing and toss together until the broccoli is coated. Refrigerate for roughly an hour.

Slice the cherry tomatoes in half. Remove the broccoli from the fridge. Add the cherry tomatoes and julienned basil and gently toss to combine. Season with salt and pepper to taste. Sprinkle with the pine nuts and prosciutto bits.

Serve and enjoy!

This dish can be vegetarian by eliminating the prosciutto…


About tasteinspired

This entry was posted in healthy options, how to, main course and dinner, side dishes, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Broccoli Salad with Lemon Vinaigrette

  1. Pingback: Summer’s Perfect Companion: Broccoli Salad « Cow Tales By a Cowgirl Cook

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