Fresh Broccoli Salad with Lemon Vinaigrette Recipe | Alton Brown

Ingredients

• 1 tablespoon white wine vinegar
• 1 lemon, zested
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1/4 cup olive oil
• 1 pound broccoli, florets broken into bite-sized pieces and stems peeled and sliced thinly on a mandoline
• 1 cup cherry or grape tomatoes, halved
• 2/3 cup toasted pecans or hazelnuts, coarsely chopped
• 2 tablespoons thinly sliced fresh basil