Spanish Broccoli Salad

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Comments Off on Spanish Broccoli Salad
| Servings: 6 servings


  • 1 ½ to 2 pounds broccoli
  • 2 large shallots, minced
  • 1 small red onion, thinly sliced
  • 1 teaspoon Dijon
  • 3 tablespoons tarragon vinegar
  • 1 teaspoon orange zest
  • 1 tablespoon dry Sherry
  • ¾ cup olive oil
  • Salt and pepper to taste
  • ¼ cup toasted slivered almonds


  1. Cut broccoli tops into florets. Cut off top three inches of stems, peel and but into thin strips about 1 ½ inches long.
  2. Cook florets and stems covered in three inches of boiling, salted water until just barely tender. Rinse under cold running water and drain.
  3. Transfer drained broccoli to a large bowl. Add the shallots, onion and orange zest and toss.
  4. Combine mustard with vinegar, Sherry and oil in bow. Pour dressing over broccoli and season with salt and pepper.
  5. Chill thoroughly. Sprinkle with almonds right before serving.