Broccoli Salad with Sherry Vinaigrette
Ingredients
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8 cups broccoli florets (2-inch pieces)
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⅓ cup extra-virgin olive oil
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2 tablespoons sherry vinegar
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2 teaspoons chopped fresh thyme
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1 teaspoon honey
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1 teaspoon Dijon mustard
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¾ teaspoon kosher salt
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½ cup thinly sliced red onion
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½ cup shaved Parmesan cheese
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Freshly Shredded Parmesan Cheese 5 Oz
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¼ cup chopped toasted pecans
Instructions
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.
Source: http://www.eatingwell.com/recipe/270482/broccoli-salad-with-sherry-vinaigrette/