Monday, July 7, 2008

Cauliflower and Broccoli Salad

Fresh cauliflower and broccoli demonstrate the versatility of vegetables in this easy cold salad offering . Recipe serves 10 to 12 as a side dish.


1 pound (500 g) cauliflower
1 pound (500 g) broccoli
1 cup (250 ml) vinaigrette dressing
1 to 2 teaspoons French mustard
1 teaspoon capers, chopped
Tabasco sauce, to taste
Paprika, to taste


1. Wash cauliflower and broccoli. Separate into florets. Steam or microwave broccoli and cauliflower separately until tender but crisp. Drain and cool.
2. Combine dressing with mustard, capers and Tabasco sauce.
3. Arrange cooked vegetables and mustard in a serving dish. Spoon dressing over. Cover and chill until serving. Serve sprinkled with paprika.

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