Ingredients
- Vinaigrette:
- 1 1/2 tablespoons sherry vinegar or red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 garlic clove, chopped
- Salad:
- 2 cups small cauliflower florets
- 2 cups small broccoflower florets
- 2 cups trimmed watercress (about 1 bunch)
- 1/2 cup diced celery
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced green olives
- 1/2 cup chopped seeded cucumber
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 1 tablespoon capers
- 2 hard-cooked large eggs, quartered
Description
In The Summer I Make This Salad With Raw Vegetables, But For A Winter Dinner, I Prefer Them Lightly Steamed. Also, Healthful Crucifers Like Cauliflower And Broccoflower Are In High Season Right Now.
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