Broccoli, Cauliflower & Olive Salad w/ Mustard Vinaigrette – Recipe
A delicious way to get your cancer-fighting cruciferous veggies, this salad has plenty of flavor, texture, and eye-appeal, a perfect choice for anyone who wants great taste along with good nutrition.
Broccoli and cauliflower are rich in health-promoting phytochemicals and you can put this salad together in practically no time.
4 cups broccoli florets
4 cups cauliflower florets
6 ounces black olives, pitted and sliced
½ cup mustard vinaigrette (see below)
2 hard-boiled eggs, sieved or grated
Freshly-ground black pepper
1. In a large pot of rapidly boiling salted water, parboil the broccoli and cauliflower until they are just tender. Do not overcook. Drain, refresh in ice water, drain again thoroughly, and place in a medium bowl. Add the olives.
2. Pour the mustard vinaigrette over the vegetables, and toss lightly. Transfer the salad to a serving platter, top with the eggs, season with pepper, and serve immediately.
Serves 4 to 6.
2 tablespoons Dijon mustard
1 shallot, minced
2 garlic cloves, minced
1 teaspoon thyme leaves
1 teaspoon minced Italian parsley
½ teaspoon kosher salt
½ teaspoon freshly-ground black pepper
2 teaspoons dry mustard
4 tablespoons fresh lemon juice
1 ½ cups extra virgin olive oil
1. Put the Dijon mustard,, shallot, garlic, herbs, salt, and pepper in a bowl, and whisk together.
2. In a separate bowl, combine the dry mustard with the lemon juice, then stir this mixture into the Dijon mustard mixture. Slowly whisk in the olive oil, taste, and adjust the seasonings.
3. Use immediately, or refrigerate, covered, for up to 1 week; bring to room temperature before using.
Adapted from California Home Cooking by Michele Anna Jordan (Harvard Common Press, 1997). Copyright (c) 1997 by Michele Anna Jordan. Reprintd by permission of Harvard Common Press.
Adapted from California Home Cooking by Michele Anna Jordan (Harvard Common Press, 1997).