Easy Broccoli Salad

1. 1

   Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters.

2. 2

   Peel broccoli stems and cut into quarters crosswise.

3. 3

   Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.

4. 4

   Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process.

5. 5

   Drain well.

6. 6

   Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.

7. 7

   Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl.

8. 8

   Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.

9. 9

   Adjust salt, black pepper, and crushed red pepper flakes to taste.

10. 10

    Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again.

11. 11

    Can be refrigerated up to an hour if you want to serve the salad cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.