This Broccoli & Cauliflower Salad is refreshing and a perfect addition to your spring menu.
Now that the weather is finally warming up here in NJ, my cooking methods start to shift. Roasting is one of my favorite cooking methods, but as the weather warms I begin to not use my oven as frequently.
All winter long I’ve been on a roasted broccoli kick. Broccoli was on my shopping list every week. I am surprised I didn’t get sick of it after awhile. This time when I grabbed the broccoli from the fridge, I knew I wanted to do something different.
Instead of roasting this head of broccoli, this time I steamed it. Steaming was never my favorite until I figured out how to perfectly steam broccoli to my liking. Before steamed veggies would always be a little blah and mushy. I like a good crunch to them. Now I gently steam them, then shock them to keep their crisp.
“Shocking” is a culinary term that refers to a rapid change in temperature, usually caused by plunging the food into an ice bath. It’s most often used with veggies that are being steamed or boiled.
Oh, don’t forget about the cauliflower. I steamed and shocked that too to keep some crunchy texture to those florets too. This salad is so refreshing and a perfect addition to your spring menu.
- 2 cups cauliflower, cut into florets
- 2 cups broccoli, cut into florets
- 1 red onion (small), thinly sliced
- ½ cup almonds, chopped
- 2 tablespoons feta cheese
- 1 lemon, zested and juiced
- ¼ cup olive oil
- 1 teaspoon dijon mustard
- salt and pepper, to taste
- In a large pot, steam cauliflower and broccoli in a steamer basket for about 3-4 minutes. Remove from pot and plunge in an ice bath or run under cold water (to stop the cooking process). Drain well and place in a large salad bowl.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and season with salt and pepper.
- Add red onion, almonds, and feta cheese to the broccoli and cauliflower. Toss together with the dressing.