Loving this healthy, easy Broccoli Salad recipe from one of my favorite food writers at the New York Times, Melissa Clark. All of her recipes are solid and she's a great writer as well. The olive oil and acid "cook" and soften the broccoli for an hour as it sits and what emerges is a delicious and healthy salad you can have for dinner or even save for the next day's lunch Tupperware. Love this.
Tasty Broccoli Salad
Broccoli Salad from @nytimes