Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In the summer I make this salad with raw vegetables, but for a winter dinner, I prefer them lightly steamed. Also, healthful crucifers like cauliflower and broccoflower are in high season right now. Ingredients:
1 1/2 tablespoons sherry vinegar or red wine vinegar |
2 teaspoons dijon mustard |
1 teaspoon extra-virgin olive oil |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 garlic clove, chopped |
2 cups small cauliflower florets |
2 cups small broccoflower florets |
2 cups trimmed watercress (about 1 bunch) |
1/2 cup diced celery |
1/2 cup chopped green bell pepper |
1/2 cup sliced green olives |
1/2 cup chopped seeded cucumber |
1/4 cup sliced green onions |
1/4 cup chopped fresh parsley |
1 tablespoon capers |
2 hard-cooked large eggs, quartered |
Directions:
1. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.
2. To prepare salad, steam cauliflower and broccoflower, covered, 8 minutes or until tender. Drain and place in a large bowl. Stir in watercress and next 7 ingredients (watercress through capers). Drizzle vinaigrette over salad, tossing gently to coat. Serve with egg quarters.
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