CAULIFLOWER AND BROCCOLI SALAD WITH GINGER VINAIGRETTE

Cauliflower and Broccoli Salad With Ginger Vinaigrette image

Provided by Pierre Franey

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Previous Next

Ingredients

1 head cauliflower, about 1 pound
1 brunch broccoli, about 1 pound
Salt to taste
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive or vegetable oil
1 tablespoon grated fresh ginger
2 tablespoons finely chopped parsley or coriander
Freshly ground pepper to taste

Steps:

Trim away and discard the core of the cauliflower. Break the cauliflower into flowerettes.
Cut the broccoli into flowerets. Peel the large stems and cut them into 1 1/2-inch lengths. Rinse and drain.
In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables. Add salt. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
Drain well. Let cool.
Put the mustard and vinegar in a bowl and whisk in the oil. Stir in the ginger and parsley or coriander. Add the cauliflower and broccoli, salt and pepper, toss and serve.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 319 milligrams, Sugar 2 grams, TransFat 0 grams