Crunchy Broccoli Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Broccoli is one of the healthiest vegetables around, and I’m so glad that our customers love it. This is the classic preparation that my mother made several times a week when I was growing up. I still love it.


  • Sea salt
  • 3 large bunches broccoli crowns
  • 1 large clove garlic, cut into thin slices
  • 1 tablespoon extra-virgin olive oil
  • Freshly squeezed juice from 1 lemon (about 3 tablespoons)


  1. Bring 4 cups of lightly salted water to a boil in a covered pot over high heat. Meanwhile, trim about ¼ inch from the bottoms of the broccoli crowns, then cut into small bunches of florets.
  2. When the water reaches a boil, add the broccoli. Stir to coat with the water. Cook for 1½-2 minutes, stirring frequently until the broccoli is crisp-tender to your preference. Drain and turn into a bowl. Scatter the garlic slices over the top, then drizzle the olive oil evenly over the top. Using two wooden spoons, toss to coat. Drizzle the lemon juice evenly over the top. Sprinkle lightly with sea salt.
  3. Toss to coat. Taste for seasonings. Serve warm or refrigerate for up to 2 days. Toss again before serving.