Fresh Broccoli Salad

Fresh Broccoli Salad
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  1. Makes 8 servings
  2. 4 cups broccoli florets
  3. 3 cups cauliflower florets
  4. 1 (8-ounce) package sliced fresh 
  5. 2 cups halved grape tomatoes
  6. 1 cup chopped green olives
  7. 1 shallot, minced
  8. 1/3 cup fresh lemon juice
  9. 1/4 cup grated Parmesan cheese
  10. 2 teaspoons Dijon mustard
  11. 1 clove garlic, minced
  12. 1/4 teaspoon salt
  13. 1/8 teaspoon ground black pepper
  14. 1/2 cup vegetable oil
  1. In a large bowl, combine broccoli, cauliflower, mushrooms, tomatoes, olives, and shallot; set aside. In the work bowl of a food processor or container of a blender, combine lemon juice, cheese, mustard, garlic, salt, and pepper; process until smooth.
  2. With processor or blender running, slowly pour in oil until well combined. Pour over salad. Toss salad 1 hour before serving. Cover and chill.
  1. If more dressing is desired, double the last seven ingredients of the recipe. The garnish shown for this dish is parsley with a tomato rose, which can be made by cutting a long, thin strip of tomato peel and rolling it tightly, fleshy side inward, to form petals.
Southern Lady Magazine