Broccoli Salad with Sherry Vinaigrette
Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day.
Ingreadients :
- 8 cups broccoli florets (2-inch pieces)
- ⅓ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¾ teaspoon kosher salt
- ½ cup thinly sliced red onion
- ½ cup shaved Parmesan cheese
- ¼ cup chopped toasted pecans
Step by Step :
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.
- Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.
- Add Parmesan and pecans to the salad, toss gently and serve.
