Ensalada de brócoli fresco

Ingredientes

• 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, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline
• 1 cup cherry or grape tomatoes, halved
• 2/3 cup toasted pecans or hazelnuts, coarsely chopped
• 2 tablespoons thinly sliced fresh basil

Preparación

1. 1

   Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking constantly. Add the broccoli and toss to coat. Cover and refrigerate for 1 hour.

2. 2

   Stir in the tomatoes, hazelnuts, and basil. Cover and allow to sit at room temperature or in the refrigerator for another 15 minutes before serving.