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Parmesan Broccoli and Cauliflower Salad Recipe

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This recipe for Parmesan Broccoli and Cauliflower Salad is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. bite-sized broccoli florets
2 1/2 c. bite-sized cauliflower florets
2 eggs lightly beaten
1 c. grated fresh Parmesan
1/2 c. to 1 cup olive oil
1/2 t. kosher salt
4 c. lightly packed fresh spinach leaves
1/2 lemon. zested
1 lemon, juiced
1/4 c. olive oil
1/2 t. freshly ground black pepper
Directions:
Directions:
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the grated Parmesan on a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.

Pour olive oil in a large, heavy skillet until it is 1/4 inch deep, about 1/2 c. depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
Personal Notes:
Personal Notes:
This delicious salad is from the kitchen of Italian chef Giada De Laurentiis. True to her culinary style, it is fresh and light. It also combines the nutritional punch of fresh spinach, broccoli and cauliflower.

 

 

 

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