🥦 Italian broccoli salad

4 servings · prep 15 min · cook 5 min

Ingredients

• 1 head of broccoli, in small florets
• Zest of 1 lemon
• 5 garlic cloves, minced
• 120 ml extra virgin olive oil
• 60 ml lemon juice
• 1/4 tsp crushed red pepper flakes
• 1 tsp Dijon mustard
• Salt, pepper

Method

1. Break the broccoli into small florets and discard the toughest 5 cm of stalk.
2. Blanch them 2 to 3 min in plenty of salted boiling water: they must stay crisp.
3. Drain and plunge straight into iced water to set the colour, then dry thoroughly. Wet broccoli waters down the dressing.
4. Whisk the minced garlic, olive oil, lemon juice, mustard and pepper flakes.
5. Season, then pour over the still-warm broccoli.
6. Add the lemon zest and toss.
7. Rest at least 30 min before serving: the raw garlic mellows and the salad takes on flavour.

Adapted from Sip and Feast (YouTube)

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