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Broccoli salad

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Ingredients for 4 servings:

  • 1 head of broccoli
  • salt water
  • 1 red bell pepper(s)
  • 1 sweet apple
  • 60 g pecans
  • 70 g olive oil
  • 40 g Balsamic vinegar Bianco
  • 3 tsp mustard, mild
  • 1 tsp sea salt, fine
  • 3 tsp honey
  • 1 pinch(s) of oregano
  • 1 pinch(s) thyme
  • 1 pinch(s) basil
  • 1 pinch(s) pepper, white
  • 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light and crisp

Cut the broccoli florets into equal-sized pieces and cook in a covered pot of salted water over medium heat for 5 minutes. Then rinse with cold water and let cool. Dice the bell pepper and apple and toss them with the broccoli in a bowl. Crush the pecans by hand and add them to the salad. Mix the remaining ingredients into a vinaigrette and add it to the bowl. Mix everything well again. Drizzle with a little more olive oil, if desired, and season with salt, pepper, and sugar. Ideal for grilling or as a side dish to other meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Broccoli salad