Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette
Authorlisa
Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.)
Let vegetables drain well and come to room temperature.
Whisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper.
In a bowl with a tight lid, combine broccoli, cauliflower, and red onion.
Mix in dressing.
Put lid on and let salad sit for about 30 minutes before serving.
When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing.
Put in serving bowl and sprinkle with Parmesan cheese if desired. Serve at room temperature.
Ingredients
Directions
Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.)
Let vegetables drain well and come to room temperature.
Whisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper.
In a bowl with a tight lid, combine broccoli, cauliflower, and red onion.
Mix in dressing.
Put lid on and let salad sit for about 30 minutes before serving.
When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing.
Put in serving bowl and sprinkle with Parmesan cheese if desired. Serve at room temperature.
