After a week of binge drinking martinis on the roof, Coronas on the beach, and slamming shots at the bar, it’s high time to help your body out and recover fast! (Hint: We’re not talking advil popping). After the July 4th holiday week/end, belly has a little extra flub, brain is fuzzy, and sleep deprivation makes you want to lay your forehead on your laptop keys. It’s okay!
We’ve got a healthy broccoli salad that you can make at home tonight (and for the rest of the week) that will rid your body of all of the July 4th toxins…just in time for the weekend when you’ll be healthy enough to consider debauchery all over again.
Below, Chef John of Foodwishes.com shows us how to create a deliciously healthy salad that consists only of broccoli, lemon, garlic, and some spice. Super easy, super fast to make!
Leave a comment below and let us know how your spicy garlic broc turns out!
1 1/2 pounds fresh broccoli
3 cloves garlic, mashed into a paste
2 tablespoons lemon juice
2 tablespoons rice vinegar
1/2 teaspoon Dijon mustard
1 pinch red pepper flakes, or to taste
1 pinch salt and ground black pepper, or to taste
1/3 cup olive oil
1. Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
2. Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.
3. Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.
4. Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste.
5. Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.
WATCH CHEF JOHN: How To Make Easy Broccoli Salad