Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette

Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups trimmed watercress (about 1 bunch)
  • 2 cups trimmed watercress (about 1 bunch)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Dijon mustard
  • 2 cups small broccoflower florets
  • ½ cup chopped seeded cucumber
  • ½ cup diced celery
  • + 31 more ingredients
    • 1 tablespoon capers
    • 1 ½ tablespoons sherry vinegar or red wine vinegar
    • ¼ teaspoon freshly ground black pepper
    • 2 cups small cauliflower florets
    • 2 cups small broccoflower florets
    • ½ cup sliced green olives
    • ¼ cup chopped fresh parsley
    • 2 hard-cooked large eggs, quartered
    • ½ cup sliced green olives
    • ½ cup chopped green bell pepper
    • 2 hard-cooked large eggs, quartered
    • ¼ cup sliced green onions
    • Salad:
    • ¼ teaspoon freshly ground black pepper
    • ½ cup chopped green bell pepper
    • 2 cups small cauliflower florets
    • ¼ cup sliced green onions
    • 1 teaspoon extra-virgin olive oil
    • 1 garlic clove, chopped
    • 1 teaspoon extra-virgin olive oil
    • 1 garlic clove, chopped
    • ½ cup chopped seeded cucumber
    • ½ cup diced celery
    • 1 tablespoon capers
    • 1 ½ tablespoons sherry vinegar or red wine vinegar
    • 1/8 teaspoon salt
    • Vinaigrette:
    • 1/8 teaspoon salt
    • ¼ cup chopped fresh parsley
    • Vinaigrette:
    • Salad:

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.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). Drizz...

View full recipe at My Recipes

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