Roasted Broccoli Salad With Garlic Aioli

One of my favorite restaurants in LA is Lemonade, a fresh, colorful cafeteria-style restaurant. They put a lot of focus on providing seasonal and familiar foods with unexpected twist. One recently opened up in San Francisco and I couldn’t be more excited about it. While they have hot comfort food and sandwiches, their marketplace of salads is what I adore the most. From watermelon radish to edamame snap pea to my ultimate favorite, the broccoli with champagne vinaigrette. Rich, roasted broccoli tossed in a creamy and sweet vinaigrette that gets better with age. Inspired, I recreated the salad with a few changes to fit my personal tastes, and also used the items I had in my pantry. This roasted broccoli salad with garlic aioli recipe is perfect for weeknights at home, or any sort of potluck or picnic.

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— 2 lbs broccoli florets
— 1/3 cup olive oil
— salt and pepper to taste
— 1 large egg yolk
— 1 tsp garlic mustard (I love this one from Trader Joe’s, or you can use a Dijon mustard)
— 1 tsp honey
— 2 tbsp champagne vinegar
— 3/4 cup olive oil (grapeseed oil also works)
— 1 clove garlic, minced
— 1/2 tsp salt
— 1/2 tsp black pepper

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1. Preheat the oven to 410 degrees F.
2. In a large bowl, toss the broccoli in the 1/3 cup olive oil. Season with salt and pepper to taste.
3. Roast the broccoli in the oven for about 25-30 minutes, or until it’s lightly browned.
4. Meanwhile, make the aioli. In a blender, mix the egg yolk, garlic mustard, honey, champagne vinegar, garlic, salt, and pepper. Essentially everything but the olive oil. Blend it for a few seconds.
5. Slowly add the olive oil so that the mixture starts to thicken and emulsify. This is crucial. You have to add it slowly or else it won’t thicken (trust me, I tried). It should have the consistency of mayonnaise.
6. Toss the roasted garlic in the garlic aioli and serve! You can also make the aioli ahead of time by a day or two to let the flavors really blend.

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