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Broccoli Salad with Ginger Vinaigrette

(recipe, Peter Berley)

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If you can find it, try using broccolini instead of regular broccoli florets. The entire vegetable is edible, from the slender, asparagus-like stalks to the tiny florets. It's crunchy and tender at the same time.


  1. 2 Tbsp. extra-virgin olive oil
  2. 1 Tbsp. rice vinegar
  3. 1 Tbsp. freshly squeezed lemon juice
  4. 1½ tsp. grated fresh ginger
  5. 1 tsp. soy sauce
  6. ¾ tsp. honey
  7. 1 Tbsp. coarse sea salt or kosher salt, plus additional to taste
  8. Freshly milled black pepper
  9. 1 large head broccoli, florets separated, stalks peeled and sliced


  1. In a salad bowl, whisk together the oil, vinegar, lemon juice, ginger, soy sauce, honey, and salt and pepper to taste.
  2. In a large saucepan, bring 2 quarts of water to a boil. Add the 1 tablespoon of salt and broccoli and blanch until crisp-tender, about 2 minutes. Drain thoroughly and blot with a towel.
  3. Add the broccoli to the vinaigrette and toss to combine. Season to taste with salt and pepper. Serve immediately or refrigerate for 15 minutes.