Becky Luigart-Stayner
Yield
8 servings (serving size: 3/4 cup salad and 1 egg wedge)

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.

How to Make It

Step 1

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

Step 2

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.

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