This versatile salad sings with bright zesty ginger and lemon and is fantastic warm, cold or in between. Blanched broccoli florets are tossed in the vibrant dressing while warm, which helps the vegetable soak up all of the dressing’s tangy flavor. The most important step in this recipe is simple: You’ve got to drain the broccoli well in order to prevent excess water from thinning out and diluting the dressing. Serve the salad alongside roasted chicken, salmon or pan-fried tofu. Chop up any leftovers and toss them with beans, pasta, olive oil and grated Parmesan for a gratifying and fast lunch the next day.

News Source : https://www.oregonlive.com/nytcooking/2026/04/776098177-ginger-scallion-broccoli-salad.html