Broccoli Salad with Ginger Vinaigrette
Created by Peter BerleyFresh Food Fast
Course: Salad
Season(s): Summer, Fall
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons grated fresh ginger
- 1 teaspoon soy sauce
- 1/4 teaspoon honey
- 1 tablespoon kosher salt, plus additional to taste
- freshly milled black pepper
- 1 large head broccoli, florets separated, stalks peeled and sliced
Instructions
In a salad bowl whisk together the oil, vinegar, lemon juice, ginger, soy sauce, honey, and salt and pepper to taste.
In a large saucepan, bring 2 quarts of water to a boil. Add the 1 tablespoon of salt and the broccoli and blanch until crisp-tender, about 2 min. Drain thoroughly and blot with a towel.
Add the broccoli to the vinaigrette and toss to combine. Season with salt and pepper. Serve immediately or refrigerate for 15 min.How do you #eatdowntoearth?
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