Broccoli Salads

Chicago chef Stephanie Izard amps up broccoli with a punchy vinaigrette, creamy blue cheese dressing and an irresistibly crunchy, butter-toasted Rice Krispies topping.

Chris Kronner created this salad with ingredients from Scribe Winery's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.

"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter." Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad. The bread soaks up all of the dressing, giving this broccoli salad a serious flavor punch. This dish makes a tasty side for summer entrees--we love to pair it with grilled salmon or turkey burgers for a delicious, healthy bite. Vegetable dishes like this one go nicely with light pilsners, like Germany's crisp, slightly bitter Bitburger, which lets vegetable flavors stand out. For wine, try a minerally Loire white.

Chef Ashley Christensen cuts broccoli heads into thick lengthwise slices, then grills and serves them with sweet grilled red onion. For this recipe, it's super-important to use broccoli with large, very tight heads in order to cut them into steaks.

This delicious, healthy salad makes use of sweet broccoli stems.

This fresh broccoli and corn salad pairs tender vegetables with a lemony vinaigrette, making it a great 15-minute side dish.

This simple broccoli salad gets an Asian twist with ginger, miso and toasted sesame seeds. 

This light and refreshing winter salad makes use of broccoli stems.

Go-to Side Dish: This broccoli dish gets flavor from a knockout vinaigrette: olive oil, vinegar, lemon juice, lemon zest and shallot come together as a tangy, delicious dressing.

The combination of creamy goat cheese, fresh herbs, thin and crunchy vegetables with rich olive oil, lemon, and a little salt is addictive. If you have a mandoline, it's great to use it here.

This bright broccoli and orzo pasta salad is tossed in a citrus vinaigrette made from the juices of supreming oranges into bite-sized wedges.

Crinkly-leafed Savoy cabbage pairs beautifully with broccoli, but if you can't find it, regular green cabbage will do just fine.

Blanched broccoli gets mixed with fresh edamame in this great salad, which has a delicious lemon-garlic dressing.