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Salads | |
| 1 tablespoon white wine vinegar 1 lemon, zested 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon kosher salt Pinch freshly ground black pepper 1/4 cup olive oil 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin 6 ounces cherry or grape tomatoes, halved 3 ounces coarsely chopped, toasted pecans or hazelnuts 2 tablespoons chiffonade fresh basil leaves | |
| 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. 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. | |
Excellent | |
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