Broccoli-Pecan Salad

Print Recipe

Servings: 4–6 servings

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.

Ingredients

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

Directions

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.