Save to your scrapbook
Broccoli and Cauliflower Salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Broccoli and Cauliflower Salad
- Preparation time: 35 minutes
-
Total time:
35 minutes
Serves: 10
Ingredients
- Salad:
- 1 cauliflower
- 1 bay leaf
- 2 heads broccoli
- Spicy Chilli Oil Dressing:
- Freshly ground black pepper
- 1 tsp dried chilli flakes
- 2 tbsp white wine vinegar
- 1 clove garlic, finely chopped
- 1 lemon, zest finely grated
- 6 tbsp extra virgin olive oil
- Salt
Method
- 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.
- 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.
- 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
This recipe was first published in July 2001.
Average user rating