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Broccoli Salad with Sherry Vinaigrette

  • 15 m
  • 30 m
Karen Rankin
“Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day.”


    • 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
    • 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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