Garlic Parmesan Broccoli Salad (Printer-friendly)

Fresh broccoli tossed in a creamy garlic-Parmesan dressing with crispy almonds and red onion. Perfect as a side or light lunch.

# What You'll Need:

→ Vegetables

01 - 1 pound fresh broccoli florets
02 - 1 small red onion, finely diced
03 - 1 cup cherry tomatoes, halved (optional)

→ Dressing

04 - 1/2 cup mayonnaise
05 - 1/4 cup Greek yogurt or sour cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper

→ Toppings

12 - 1/3 cup toasted slivered almonds or sunflower seeds
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 1 to 2 minutes until bright green and just tender.
02 - Drain broccoli immediately and plunge into a bowl of ice water to stop the cooking process. Drain thoroughly and pat dry with paper towels.
03 - In a mixing bowl, whisk together mayonnaise, Greek yogurt, Parmesan, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
04 - In a large bowl, combine blanched broccoli, red onion, and cherry tomatoes if using. Pour the dressing over and toss to coat evenly.
05 - Sprinkle with toasted almonds or sunflower seeds and extra Parmesan cheese. Garnish with chopped parsley. Refrigerate for at least 30 minutes before serving.

# Expert Hints:

01 -
  • It tastes like a creamy indulgence but sneaks in vegetables without anyone complaining.
  • The blanching trick keeps the broccoli bright green and crisp, never mushy or bland.
  • You can make it ahead and it actually gets better as the flavors soak in.
  • The garlic Parmesan dressing is so good you'll want to use it on everything else too.
02 -
  • Don't skip the ice water bath or your broccoli will keep cooking and turn drab and soft.
  • Pat the broccoli completely dry after draining or the dressing will slide right off and pool at the bottom.
  • Grate your own Parmesan from a block, the pre-grated kind has anti-caking agents that make the dressing gritty.
03 -
  • Toast your almonds or seeds in a dry skillet over medium heat, watching closely, because they go from golden to burnt in seconds.
  • If your red onion is too sharp, soak the diced pieces in cold water for five minutes, then drain and pat dry before adding.
  • Use a salad spinner after the ice bath to get the broccoli really dry, it makes a huge difference in how well the dressing sticks.
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