Broccoli and Cauliflower Salad
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Preparation time:
35 minutes
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Total time:
35 minutes
Ingredients
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Salad:
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1 cauliflower
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1 bay leaf
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2 heads broccoli
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Spicy Chilli Oil Dressing:
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Freshly ground black pepper
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1 tsp dried chilli flakes
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2 tbsp white wine vinegar
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1 clove garlic, finely chopped
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1 lemon, zest finely grated
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6 tbsp extra virgin olive oil
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Salt
Method
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Put the chilli flakes and vinegar in a small saucepan. Set over a low heat and infuse for 5 minutes without letting the vinegar simmer. Remove from the heat and, once cool, tip into a small bowl. Whisk in the garlic, lemon zest and olive oil and season to taste. Pour into a pretty jam jar and seal.
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Cut away the leaves and stem of the cauliflower before cutting the florets into bite-sized pieces. Wash thoroughly, then drop into a pan of boiling water with a bay leaf. Return to the boil and cook for a couple of minutes. The cauliflower must retain a crisp bite. Drain, discard the bay leaf and quickly spread out on two plates to cool - the cauliflower will continue to cook slightly but will retain far more of its flavour than if you cool it under cold running water.
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Repeat the process with the broccoli. Drop into a fresh pan of boiling water and cook for a minute or two until it is just done. Drain and quickly spread out on two plates to cool. Once both are cool, mix together and transfer into a serving bowl. Cover tightly with clingfilm. When ready to serve, shake the vinaigrette in a sealed jam jar, then pour over the salad and mix.
Comments
Glossary
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Bay leaves
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Black pepper
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Boil
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Cauliflower
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Chilli
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Chop
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Drain
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Florets
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Garlic
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Grate
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How to Cook Broccoli | Types of Broccoli | Waitrose
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Infuse
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Lemon
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Mix
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Oil
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Salt
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Simmer
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Vinaigrette
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Vinegar
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Whisk
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Zest
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This recipe was first published in July 2001.
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