Best 3 Garlic Broccoli Salad Recipes
Garlic broccoli salad is a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. It is a simple salad to make, requiring only a few ingredients and minimal preparation. Broccoli is a cruciferous vegetable that is packed with vitamins and minerals, making it a great addition to any healthy diet. The garlic and lemon dressing adds a zesty flavor to the salad, while the Parmesan cheese adds a touch of richness. This salad is perfect for a quick and easy meal, and it can also be made ahead of time and stored in the refrigerator for later.
Here are our top 3 tried and tested recipes!
ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING
With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.
Provided by Amy Chaplin
Time 1h15m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
- Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
- Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.
BROCCOLI SALAD WITH GARLIC AND SESAME
From Melissa Clark in the *New York Times,* who writes: "This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid 'cooks' the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again."
Provided by lecole54
Categories Low Protein
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- 2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
GARLIC BROCCOLI SALAD
This broccoli salad is perfect to bring to a summer grill-out or to have as a side dish with your favorite meal. Broccoli is a great source of fiber and calcium.
Provided by MissaLissa
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add broccoli, cover, and steam until just tender, 3 to 4 minutes.
- Rinse broccoli under cold water until chilled; set aside.
- Heat olive oil in a small skillet over medium heat. Cook and stir pine nuts in the olive oil until lightly toasted, 2 to 3 minutes; remove from heat.
- Whisk rice vinegar, vegetable oil, garlic, and cayenne pepper in a large bowl.
- Transfer broccoli, pine nuts, and raisins to rice vinegar dressing; toss to coat.
Nutrition Facts : Calories 140 calories, Carbohydrate 12.9 g, Fat 9.2 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 26.3 mg, Sugar 6.1 g
Tips:
- Choose fresh and crisp broccoli: Look for broccoli florets that are deep green and firm. Avoid any florets that are yellowed or wilted.
- Blanch the broccoli: Blanching helps to preserve the broccoli's bright green color and crispy texture. To blanch the broccoli, bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, or until they are tender-crisp. Immediately remove the broccoli from the boiling water and plunge it into a bowl of ice water to stop the cooking process.
- Use a variety of toppings: This salad is a great way to use up leftover vegetables and proteins. Try adding cooked chicken, roasted red peppers, or crumbled bacon. You can also add a variety of nuts and seeds, such as sliced almonds, sunflower seeds, or pumpkin seeds.
- Make a flavorful dressing: The dressing is what really brings this salad together. Be sure to use a good quality olive oil and vinegar. You can also add a bit of honey or maple syrup to sweeten the dressing, or a Dijon mustard to add a bit of tang.
- Serve the salad immediately: This salad is best served immediately after it is made. The broccoli will start to wilt if it sits for too long. If you need to make the salad ahead of time, store the dressing and toppings separately from the broccoli. Then, assemble the salad just before serving.
Conclusion:
Garlic broccoli salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its bright green color, crispy texture, and flavorful dressing, this salad is sure to be a hit at your next party or potluck.
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