Fresh Broccoli Salad

Makes 8 servings


4 cups broccoli florets
3 cups cauliflower florets
1 (8-ounce) package sliced fresh mushrooms
2 cups halved grape tomatoes
1 cup chopped green olives
1 shallot, minced
1/3 cup fresh lemon juice
1/4 cup grated Parmesan cheese
2 teaspoons Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup vegetable oil

1. In a large bowl, combine broccoli, cauliflower, mushrooms, tomatoes, olives, and shallot; set aside. In the work bowl of a food processor or container of a blender, combine lemon juice, cheese, mustard, garlic, salt, and pepper; process until smooth.
2. With processor or blender running, slowly pour in oil until well combined. Pour over salad. Toss salad 1 hour before serving. Cover and chill.

Note: If more dressing is desired, double the last seven ingredients of the recipe. The garnish shown for this dish is parsley with a tomato rose, which can be made by cutting a long, thin strip of tomato peel and rolling it tightly, fleshy side inward, to form petals.



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