BROCCOLI AND CAULIFLOWER SALAD
Cut broccoli & cauliflower into little ‘trees.’ Cut the remaining stems into bite sized sliced. Slice onion, not too thinly. Boil for 3 minutes if boiling water. (The veggies should retain a crispness). Allow to cool completely. Make a dressing of lemon juice, olive oil, black pepper & salt.
Pour over & refrigerate until cold. Toss up before serving. This same dressing can be used for green beans. PS: this is for garlic lovers, however, garlic can be lessened & honey added. Serve with a variety if cheese & crispy baguette or ciabatta.
BRON – Alexandra Aalto
