Broccoli Cauliflower Salad
This Broccoli Cauliflower Salad is a vibrant and crunchy delight! It's quick to make and perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 head broccoli 13-ounce, fresh and vibrant
- 1 head cauliflower 13-ounce, brings mild flavor
- 2 tbsp capers adds briny flavor
- 2 tbsp lemon juice from 1/2 lemon
- 3 tbsp extra virgin olive oil rich and flavorful
- 1 clove garlic crushed
- 1 small shallot minced
- 1/4 teaspoon kosher salt for seasoning
- black pepper to taste
Instructions
- Begin by washing your broccoli and cauliflower thoroughly under running water. Shake off the excess moisture and set them on a cutting board.
- Using your sharp knife, cut the broccoli into bite-sized florets. Repeat the process with the cauliflower, ensuring the pieces are roughly the same size for even mixing.
- In a large mixing bowl, combine the chopped broccoli and cauliflower. Add the capers to the bowl for an extra zing.
- In a separate bowl, whisk together the lemon juice, extra virgin olive oil, crushed garlic, minced shallot, kosher salt, and black pepper. Adjust the seasoning to taste.
- Pour the dressing over the vegetable mixture and toss gently to coat all the ingredients evenly. Be careful not to bruise the delicate florets.
- For the best flavor, let the salad sit in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully.
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Whisk
- Measuring spoons
- Serving Bowl
Notes
- Feel free to customize with other vegetables like bell peppers or cherry tomatoes.
- For a creamier dressing, add Greek yogurt or mayonnaise.
- This salad can be made a day in advance but is best served fresh.