Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette

Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette Recipe
Becky Luigart-Stayner
In the summer I make this salad with raw vegetables, but for a winter dinner, I prefer them lightly steamed. Also, healthful crucifers like cauliflower and broccoflower are in high season right now.

Yield:

8 servings (serving size: 3/4 cup salad and 1 egg wedge)

Recipe from

Nutritional Information

Calories 56
Caloriesfromfat 45 %
Fat 2.8 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 3.4 g
Carbohydrate 4.9 g
Fiber 2.2 g
Cholesterol 53 mg
Iron 1.1 mg
Sodium 233 mg
Calcium 51 mg

Ingredients

Vinaigrette:
1 1/2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, chopped
Salad:
2 cups small cauliflower florets
2 cups small broccoflower florets
2 cups trimmed watercress (about 1 bunch)
1/2 cup diced celery
1/2 cup chopped green bell pepper
1/2 cup sliced green olives
1/2 cup chopped seeded cucumber
1/4 cup sliced green onions
1/4 cup chopped fresh parsley
1 tablespoon capers
2 hard-cooked large eggs, quartered

Preparation

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.

To prepare salad, steam cauliflower and broccoflower, covered, 8 minutes or until tender. Drain and place in a large bowl. Stir in watercress and next 7 ingredients (watercress through capers). Drizzle vinaigrette over salad, tossing gently to coat. Serve with egg quarters.

Note:

December 2000
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