Blanched Broccoli Salad with Meyer Lemon Dressing

By WinnieAb
January 15, 2010
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Blanched Broccoli Salad with Meyer Lemon Dressing

Author Notes: I love blanched broccoli with a simple dip made from equal parts good quality mayo and organic brown mustard. So I took the basic elements, embellished them a bit, and came up with a sweet and crunchy broccoli salad. If you can't find the Meyer lemon, use regular lemon juice and add a bit of honey to the dressing.WinnieAb

Serves: 2-4

For the salad:

  • 5 cups fresh broccoli florets
  • 1/2 cup white raisins
  • 1/2 cup hazelnuts, toasted in a 350°F oven for 5 minutes

For the dressing:

  • 2 tablespoons fresh Meyer lemon juice
  • 1 tablespoon mayonnaise, preferably made with olive oil
  • 1 tablespoon olive oil
  • 1/2 tablespoon organic brown mustard
  1. Bring a large pot of water to a boil. Add a large pinch of salt and the broccoli florets. Cook for about 2 minutes (it can be slightly more, but you don't want the broccoli to be too soft). Drain the broccoli and allow to cool.
  2. Mix the broccoli, hazelnuts and raisins in a large bowl.
  3. In a small bowl, whisk together the lemon juice, the mayonnaise, the olive oil and the mustard. Pour the dressing over the salad and mix well to combine.

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