Alexandra Dibrell | Central Texas EC

This is one of the best broccoli salads I’ve ever had. Why? It’s crisp and fresh, with a pop of heat—exactly what I want broccoli salad to be. It’s also seriously addictive, thanks to the sweet and tangy combination of fresh lemon juice and rice vinegar.

1 pound fresh broccoli
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
2 teaspoons Dijon mustard
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes

1. Cut broccoli into bite-size pieces. Steam until tender. Allow to cool, then place in fridge.

2. In a large bowl, stir together olive oil, lemon juice, rice vinegar, mustard, garlic, salt, pepper and red pepper flakes. Place in fridge to chill.

3. When ready to serve, remove bowl from fridge and add broccoli, stir to coat and serve chilled.

Serves 4.