Lemony Broccoli Salad

• BASIC-EASY
• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2 inch thick
2. 1/4 cup extra-virgin olive oil
3. 2 tablespoons red wine vinegar
4. 1 tablespoon fresh lemon juice
5. 1 teaspoon finely grated lemon zest
6. 1 small shallot, minced
7. Kosher salt and freshly ground pepper

1. Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
2. In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.