Herbed Cauliflower and Broccoli Salad

Name: Herbed Cauliflower and Broccoli Salad
Prep time: 15 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 1/4 cup olive oil; 3 tablespoons minced fresh Italian parsley leaves; 2 tablespoons brined capers, minced; 1 tablespoon freshly squeezed lemon juice; 1 medium shallot, minced; 3 cups broccoli, stems removed and chopped into small florets; 3 cups cauliflower, stems removed and chopped into small florets

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Rate

4 to 6 servings Easy

(5) Total: 35 mins Active: 15 mins

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Ingredients (7)

1/4 cup olive oil
3 tablespoons minced fresh Italian parsley leaves
2 tablespoons brined capers, minced
1 tablespoon freshly squeezed lemon juice
1 medium shallot, minced
3 cups broccoli, stems removed and chopped into small florets
3 cups cauliflower, stems removed and chopped into small florets

Nutritional Information

Calories117
Fat9.37g
Saturated fat1.34g
Trans fat0g
Carbs7.78g
Fiber2.73g
Sugar2.67g
Protein2.69g
Cholesterol0g
Sodium100.84mg
Nutritional Analysis per serving (6 servings) Powered by

Two underappreciated vegetables—cauliflower and broccoli—take center stage in this simple, flavorful side that’s a perfect fit with Roasted Chicken and Mashed Red Potatoes, or our Chicken Cordon Bleu dish.

Game plan: The vegetables can be served immediately or prepared 2 days in advance and served chilled or at room temperature.

by Kate Ramos

Instructions

1Bring a medium pot of heavily salted water to a boil over high heat.
2Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large nonreactive bowl and stir to combine. Season with salt and freshly ground black pepper; set aside.
3When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.
4Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and freshly ground black pepper. Serve warm, at room temperature, or chilled.

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