Roasted Broccoli & Fennel Salad Recipe - (4.4/5)

Ingredients

• Vinaigrette
• 1/4 cup extra-virgin olive oil
• 1/3 cup freshly squeezed lemon juice
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons sherry vinegar
• 1/2 teaspoon kosher salt
• Pinch freshly ground black pepper
• 3/4 cup finely chopped red onion
• Salad
• 2 heads broccoli (1 1/2 to 2 pounds total), cut into bite-sized florets, stems trimmed and thinly sliced
• 3 tablespoons olive oil (divided)
• 1 fennel bulb, trimmed, cored and cut crosswise into 1/4-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1/3 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh Italian parsley