I have reached a realization about myself. Put great, homemade vinaigrette on just about anything, and I’ll eat it. Sole of shoe with vinaigrette? Bring it on! I’ve even learned to spell vinaigrette!
That said, it’s no big surprise that this salad is one of my favorites. Many, many years ago, I worked in a gourmet shop where this was on sale. When we weren’t selling it, we were tasting it (had to make sure it was fresh, no?).
The original version had zucchini coins in it, though I think the salad is better without. The combination is so very colorful, so very tasty – it’s a pleasure to put on the table.
1 head broccoli
1 head cauliflower
1. Put a pot of water to boil.
2. In the meantime, wash and break a head of broccoli into florets.
3. Immerse the florets in boiling water and bring to a boil. Remove when they just soften a little but still have a bite.
Note: often when you read about blanching vegetables, the recipe tells you to immerse the veggies in ice water when you take them out because they continue to soften just a bit after they are removed. If you aren’t a Michelin chef, this is bull – a total waste of time. Remove the veggies when they are a tiny bit too hard rather than too soft and skip this step.
4. Do the same with the cauliflower: wash, break apart, blanch.
5. Peel carrots, cut into carrot coins, and boil until they start to be soft, but still have a bite to them.
6. Mix the veggies together with vinaigrette. Serve chilled.