Broccoli Salad

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Broccoli Salad

By Alton Brown


  • 1 tablespoon white wine vinegar
  • 1 lemon, zested
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 1/4 cup olive oil
  • 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
  • 6 ounces cherry or grape tomatoes, halved
  • 3 ounces coarsely chopped, toasted pecans or hazelnuts
  • 2 tablespoons chiffonade fresh basil leaves


Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.

Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

Broccoli Salad