Fresh Broccoli Salad

Many moons ago Mrblocko and I were winding down for the night in front of the TV. Correction, Mrblocko was playing a computer game on the couch and I was watching "Good Eats" on the Food Network. Apparently, Mrblocko was paying more attention than I thought he was, because he nudged me and said, "That sounds really good. Can you make that sometime?"

I was shocked because the dish in question was Fresh Broccoli Salad from the episode, "If it ain't broccoli don't fix it." Anytime my husband expresses interest in a salad or veggie, I'm all over it. So, the next day, I went online and printed out the recipe. I stuck it in my recipe binder and promptly forgot about it.

Then, the recipe magically resurfaced and it was a big success. Even Blockette enjoyed it, but she is an unusual kid who begs me to buy broccoli and cauliflower at the grocery store. (Yet another reason why I think she might be someone else's kid. When I was her age, you couldn't get me to touch that stuff with a ten foot pole.)

Mrblocko liked the lemony-ness of the dish. I like lemons, but I thought it was too much of a good thing. Next time I'll increase the mustard. I think that will help to balance the lemon flavor.

I used pecans because they were in the freezer begging to be used. On the episode of "Good Eats" in question, Alton Brown used hazelnuts. For some reason they don't keep hazelnuts with the rest of the nuts at Meijer's. You can only find them in the baking section in teeny tiny bags. Next time I'll splurge and use hazelnuts. I'm interested to see if the flavor of the salad is changed drastically with a different type of nut.

Fresh Broccoli Salad from Alton Brown's Good Eats on The Food Network
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 vinegar, zest, lemon juice, mustard, salt and pepper in med bowl. While whisking constantly, gradually add oil. Add broccoli and toss to coat. Cover and place in the refrigerator for 1 hour. Stir in tomatoes, hazelnuts and basil. Cover and allow to sit, at room temp or in the refrigerator, for another 15 min before serving.