Broccoli and Romaine Salad with Balsamic Vinaigrette

Broccoli and Romaine Salad with Balsamic Vinaigrette

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4 Servings

Adding broccoli to a classic romaine salad provides satisfying crunch and additional nutrients. You can also top this salad with sliced boiled eggs.


  • 3 cups fresh broccoli, cut into florets
  • 2 cups Romaine lettuce, chopped
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 large apple, cubed
  • 1/2 cup Golden raisins
  • 1/2 cup walnuts, chopped
  • 1/4 cup good balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup orange champagne vinegar
  • sea salt and freshly ground black pepper
  • 1 teaspoon Dijon mustard


  1. Place the vinegars, olive oil, Dijon and a few pinches of salt and pepper into a bowl and whisk until thoroughly blended.
  2. In a large salad bowl, add the broccoli and romaine, and then toss with half of the dressing to coat.
  3. Add the apples, raisins, cheese and walnuts, and then drizzle on the remaining vinaigrette. Gently toss to combine and then serve.


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