Broccoli & Cauliflower Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is quick and easy to prepare and goes beautifully with Veal & Leek Scallopine, also in my recipes. Taken from an Aussie magazine. Ingredients:
400 g broccoli, cut into florets |
400 g cauliflower, cut into florets |
1 1/2 tablespoons champagne vinegar |
1/4 cup extra virgin olive oil |
1 spring onion, finely chopped |
40 g pine nuts, roasted |
2 tablespoons currants, soaked in boiling water,for 3 minutes,then drained |
Directions:
1. Cook vegetables in boiling salted water (or steam) until tender, then drain.
2. Combine vinegar, olive oil and spring onions in a bowl, season to taste and whisk well.
3. Combine vegetables, pinenuts and currants, pour dressing over and toss well.
4. Serve with Veal and Leek Scallopine.
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