Broccoli Salad

Preparation info

  • 5 or 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 bunch of broccoli (1½ to 2 pounds)
  • ½ cup French Dressing
  • Romaine lettuce leaves
  • cup mayonnaise
  • ¾ teaspoon lemon juice
  • Anchovy fillets for garnish


    1. Cook the broccoli until just tender, drain, and chill. Marinate the broccoli in the French dressing for one hour or longer.

    2. Arrange the romaine leaves on individual salad plates. Place the marinated broccoli on the romaine just before serving.

    3. Combine the mayonnaise with the lemon juice and spoon the mixture over the broccoli. Garnish with anchovy fillets.

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