4th of JulyHerbed Cauliflower and Broccoli Salad
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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
- Calories176
- Fat14.06g
- Saturated fat2.01g
- Trans fat
- Carbs11.67g
- Fiber4.1g
- Sugar4.0g
- Protein4.04g
- Cholesterol
- Sodium151.26mg
- Nutritional Analysis per serving (4 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.
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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