BROCOLI CAULIFLOWER SALAD

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Inspired by our Market dinner because we had lots of both broccoli and cauliflower and it was a hot day (one of a few) and we wanted a cool dish. This one is simple and yummy.

Ingredients:

  • 2 cups bunch of broccoli florets, blanced

    1 cup small cauliflower florets, raw

    1/4 cup mayonnaise

    1 teaspoon mustard (yellow or brown)

    2 tablespoons EVOO

    1-2 tablespoons vinegar (sherry)

    1/2 teaspoon salt

    1 teaspoon coriander, fresh ground

    pepper to taste

    2 ounces Gruyere Cheese, cubed

Method:

Prepare broccoli by blanching 30-60 seconds in heavily salted boiling water; remove and immediately drop into ice water to stop the cooking; drain and chill thoroughly. When chilled mix with cauliflower and remaining ingredients. Serve immediately or chill until needed.

Chef note: whenever two amounts or a range in amounts is given as for the vinegar above, use first amount, taste, then add more if desired.




TO RECIPES

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