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Prep Time: 110 Minutes Cook Time: 0 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) white wine vinegar |
1 lemon zested |
1 tablespoon(s) lemon juice freshly squeezed |
2 teaspoon(s) dijon mustard |
1 teaspoon(s) kosher salt |
1 pinch(s) freshly ground black pepper |
1/4 cup(s) olive oil |
1 pound(s) broccoli rinsed, trimmed and sliced thinly |
6 ounce(s) cherry or grape tomatoes halved |
3 ounce(s) pecans or hazelnuts chopped, toasted |
2 tablespoon(s) fresh basil leaves |
Directions:
1. Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
2. Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
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