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Broccoli Salad with Sherry Vinaigrette



  • 8 cups broccoli florets (2-inch pieces)

  • ⅓ cup extra-virgin olive oil

  • 2 tablespoons sherry vinegar

  • 2 teaspoons chopped fresh thyme

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • ¾ teaspoon kosher salt

  • ½ cup thinly sliced red onion

  • ½ cup shaved Parmesan cheese

  • Freshly Shredded Parmesan Cheese 5 Oz

  • ¼ cup chopped toasted pecans


1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.


2. Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.


3. Add Parmesan and pecans to the salad, toss gently and serve.


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