Monday, April 23, 2012

Broccoli Cauliflower Salad with Parsley Vinaigrette



It does not get much healthier than this refreshing broccoli and cauliflower salad with parsley vinaigrette. It is the perfect side dish for your favourite meat and fish, or simply on its own. 

Preparation:

Wash 1/2 head each of broccoli and cauliflower.  Cut into florets. Drop into boiling water and cook until al dente. Strain and immediately put into an ice bath. The cold water will stop the cooking process and help the vegetables retain their vibrant colour.  Strain the vegetables and transfer to a salad-serving bowl. Pour in the desired amount of parsley vinaigrette and toss.

Parsley Vinaigrette:
a handful of flat-leaf parsley, finely chopped
1/2 cup olive oil
4 tablespoons white balsamic vinegar
1 small garlic clove finely chopped
 Pinch of fleur de sel or sea salt to taste

In a bowl, add the parsley, garlic and salt. Whisk in the vinegar. Whisk in the oil in a slow and steady stream.



4 comments:

  1. Veggies like these are good for our health. It is enticing to eat when you know it is tasty, fresh and healthy. =)

    ReplyDelete
  2. Easy to make, perfect for me Anna!

    ReplyDelete
  3. Anna es una preparaciĆ³n exquisita me encanta muy saludable y lindo color,abrazos hugs,hugs.

    ReplyDelete
  4. Hi Raquel, Chiara and Rosita, thanks so much for your comments. Hope you all have a wonderful week-end. Hugs Anna

    ReplyDelete