Herbed Cauliflower and Broccoli Salad Recipe

Herbed Cauliflower and Broccoli Salad
Difficulty: Easy | Total Time: | Active Time: | Makes: 4 to 6 servings

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.

Game plan: The vegetables can be served immediately or prepared 2 days in advance and served chilled or at room temperature.

INGREDIENTS
  • 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
INSTRUCTIONS
  1. Bring a medium pot of heavily salted water to a boil over high heat.
  2. Meanwhile, 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.
  3. When 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.
  4. Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and freshly ground black pepper. Serve warm, at room temperature, or chilled.