If you can find it, try using broccolini instead of regular broccoli florets. The entire vegetable is edible, from the slender, asparagus-like stalks to the tiny florets. It’s crunchy and tender at the same time.

Steps

1. In a salad bowl, whisk together the oil, vinegar, lemon juice, ginger, soy sauce, honey, and salt and pepper to taste.
2. In a large saucepan, bring 2 quarts of water to a boil. Add the 1 tablespoon of salt and broccoli and blanch until crisp-tender, about 2 minutes. Drain thoroughly and blot with a towel.
3. Add the broccoli to the vinaigrette and toss to combine. Season to taste with salt and pepper. Serve immediately or refrigerate for 15 minutes.