Broccoli salad with sherry vinaigrette
Indulge in the delightful flavors of broccoli salad dressed in a tangy sherry vinaigrette. Perfect balance of sweet and savory notes in every bite.
Ingredients:
- 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
Instructions:
- Place a large pot with a steamer basket filled with 1 inch of water on the stove and bring it to a boil. Have a bowl of ice water ready nearby. Put the broccoli in the steamer basket, cover it, and steam until it reaches a tender-crisp texture, which usually takes about 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the bowl of ice water to cool for approximately 2 minutes. Remove from the ice bath, drain thoroughly, and pat dry with a kitchen towel.
- In a spacious bowl, combine oil, vinegar, thyme, honey, mustard, and salt by whisking them together. Add the onion and broccoli to the bowl, tossing them until well coated. Allow the mixture to sit at room temperature for 15 minutes.
- Introduce Parmesan cheese and pecans to the salad, gently toss the ingredients together, and it's ready to be served.
Summary:
- Calories: 1329 kcal
- Fat: 112 g
- Protein: 47 g
- Carbs: 47 g
- Potassium: 2133 mg
- Magnesium: 219 mg