I like broccoli and salad, so why have I never cared for broccoli salads? Probably because I‘m not crazy about raw broccoli, and many traditional broccoli salads are drowned in mayonnaise and cheese. Briefly cooking broccoli — only a minute or so — brings out the flavor while keeping some crunch, and using a vinaigrette offers a lighter flavor. This salad is best served the day it’s made.
4 cups broccoli florets
3 tablespoons olive oil
1 tablespoon sherry vinegar or apple cider vinegar
2 teaspoons honey
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
½ cup chopped red onion
½ cup chopped red bell pepper
½ cup chopped pecans
Bring a saucepan of water to a boil. Have a bowl of ice water ready. Put the florets into the boiling water and cook for 1 to 2 minutes, just until the florets turn bright green. Do not overcook. Drain the florets and dump them into the ice water to stop the cooking process. Let sit for a few minutes, until cool, then drain well.
In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.
Put the drained broccoli florets into a large bowl. Add the red onion, red bell pepper and pecans, and toss to combine. Pour the dressing over the mixture and toss to coat.