I’m thrilled to share a fantastic broccoli salad recipe from none other than Alton Brown.
This dish combines fresh ingredients like broccoli, lemon, and hazelnuts to create a healthy and delicious side that’s perfect for any meal.
One key trick to making this salad is to whisk the olive oil into the vinegar and mustard mixture slowly, which helps the dressing emulsify better and coat the broccoli evenly.
I love how this salad only takes about 15 minutes to prepare and stays fresh in the fridge, making it super convenient for busy days or last-minute gatherings.
Get ready to enjoy a crunchy, zesty broccoli salad that’s sure to become a new favorite in your kitchen!
How to Make Alton Brown Broccoli Salad
Ingredients
- 2 tbsp Vinegar (white wine)
- 1 Lemon (zest and juice)
- 1 tsp Mustard (Dijon)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Olive Oil
- 1 lb Broccoli (cut into florets)
- 1/2 cup Cherry Tomatoes (halved)
- 1/4 cup Hazelnuts or Pecans (toasted and chopped)
- 2 tbsp Basil (chopped)
Step-by-Step Instructions
Step 1:
Whisk together the vinegar, lemon zest, lemon juice, Dijon mustard, salt, and pepper in a medium mixing bowl.
Step 2:
Slowly add the olive oil while continuing to whisk, creating a smooth vinaigrette.
Step 3:
Add the broccoli florets to the bowl and toss them in the vinaigrette until well coated.
Step 4:
Cover the bowl and refrigerate for 1 hour to allow the flavors to blend.
Step 5:
Stir in the cherry tomatoes, chopped hazelnuts, and chopped basil just before serving.
Tips and Tricks for Making This Recipe
Use Fresh Ingredients
Using fresh broccoli and tomatoes gives the salad a crisp texture and vibrant flavor.
Toast the Hazelnuts
Toast the hazelnuts lightly on a skillet over medium heat until they are fragrant. This will enhance their flavor.
Make It Ahead
Prep the salad ahead of time by making the vinaigrette and refrigerating the coated broccoli. Add the tomatoes, hazelnuts, and basil just before serving.
Adjust the Seasoning
Taste the vinaigrette before adding the broccoli and adjust the salt and pepper to your liking. You can also add a pinch of sugar if the vinaigrette tastes too tart.
Enjoy making and eating this delightful salad!
What to Serve with Alton Brown Broccoli Salad
Grilled Chicken or Smoked Salmon
Pairing your broccoli salad with grilled chicken provides a wonderful protein boost!
The smoky, charred flavor of the chicken complements the fresh, crisp taste of the salad beautifully.
Plus, you can marinate the chicken with lemon and herbs to tie all the flavors together.
Baked Potato
A baked potato is a classic side that’s perfect with broccoli salad!
It’s simple but so satisfying, with a crispy skin and fluffy inside.
Top it with sour cream and chives, and you’re in for a treat.
Lemon Herb Rice
Lemon herb rice adds a zesty and fragrant element to your meal!
The bright lemon notes in the rice are a natural match for the broccoli salad’s vinaigrette.
Plus, the herbs bring additional depth and flavor to the dish.
Sliced Avocado
Slices of avocado add a creamy and rich texture that pairs wonderfully with the crunchy broccoli salad.
The subtle flavor of the avocado balances out the tangy dressing perfectly.
Not to mention, it’s a nutritious addition!
Seared Scallops
For something a bit more unique, serve your broccoli salad with seared scallops!
Their delicate, slightly sweet flavor works brilliantly with the salad.
You’ll create a light yet elegant meal that’s bound to be a hit.
Variations and Substitutions
Explore different types of nuts for added crunch.
Swap hazelnuts for almonds, walnuts, or pecans for a unique twist.
Consider adding dried cranberries or raisins for a touch of sweetness.
Experiment with different dressings.
Instead of a lemon vinaigrette, try a creamy dressing made from Greek yogurt or sour cream.
Incorporate some cooked bacon or pancetta for a smoky flavor.
Add different veggies for extra color and taste.
Cherry tomatoes can be replaced with red bell peppers, shredded carrots, or even sliced radishes.
Experiment with fresh herbs.
Basil is delightful, but you could try parsley, cilantro, or dill if you prefer.
Use different cheeses if you like.
Adding shredded cheddar, feta, or blue cheese can bring out new flavors in the salad.
Don’t hesitate to get creative with the substitutions to make this recipe uniquely yours!
Experiment and find the perfect combination that you and your family would enjoy!
How to Store Leftover Alton Brown Broccoli Salad
Storage Tips
To keep your leftover Alton Brown broccoli salad fresh and delicious, transfer it into an airtight container.
This will help maintain its crispness and prevent any unpleasant fridge odors from seeping in.
Avoid using plastic wrap or loosely covered bowls, as these won’t preserve the salad’s texture as effectively.
Separate the Dressing
If you have extra dressing, store it separately in a small airtight container.
Mixing the dressing with the salad only when you’re ready to eat helps keep the broccoli from becoming soggy.
This way, you get that perfect crunch every time!
Refrigeration Duration
Store your broccoli salad in the refrigerator and aim to consume it within 2-3 days for the best taste and texture.
Longer storage might cause the broccoli to lose its vibrancy and crispness.
Always check the salad before eating to ensure it’s still fresh and flavorful.
Common Mistakes to Avoid
Overcooking the Broccoli
One of the biggest mistakes is overcooking the broccoli.
You want the broccoli to remain crisp for a delightful bite.
Blanch the florets for no more than one minute to maintain their bright color and texture!
Ignoring Ingredient Balance
Balance is key in this salad.
Make sure you don’t overwhelm the broccoli with too much dressing or too many additional ingredients.
Keep it simple and harmonious by using the right amounts.
Adding Dressing Too Early
Avoid adding the dressing too early.
It can make the broccoli soggy if it sits for too long.
Dress the salad no more than an hour before serving for the freshest taste.
Alton Brown Broccoli Salad Recipe
Ingredients
- 2 tbsp Vinegar white wine
- 1 Lemon zest and juice
- 1 tsp Mustard Dijon
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Olive Oil
- 1 lb Broccoli cut into florets
- 1/2 cup Cherry Tomatoes halved
- 1/4 cup Hazelnuts toasted and chopped
- 2 tbsp Basil chopped
Instructions
- Whisk together the vinegar, lemon zest, lemon juice, Dijon mustard, salt, and pepper in a medium mixing bowl.
- Slowly add the olive oil while continuing to whisk, creating a smooth vinaigrette.
- Add the broccoli florets to the bowl and toss them in the vinaigrette until well coated.
- Cover the bowl and refrigerate for 1 hour to allow the flavors to blend.
- Stir in the cherry tomatoes, chopped hazelnuts, and chopped basil just before serving.