Crunchy Raw Broccoli and Cauliflower Salad with Lemon Dressing
This raw vegetable salad combines small broccoli and cauliflower florets with carrots, radishes and zucchini in a lemon, olive oil and basil dressing. It is a crunchy side for grilled food or a cold lunch spread, with parsley added at the end. The key is to dry the vegetables and cut them small enough for one bite, so the dressing coats them instead of pooling beneath oversized pieces.
Ingrédients
- 12 oz raw broccoli florets prepared weight
- 12 oz raw cauliflower florets prepared weight
- 7 oz carrots trimmed and scrubbed or peeled
- 5 oz radishes trimmed
- 9 oz small zucchini trimmed
- 7 tablespoons fresh lemon juice
- ¾ cup plus 2 tablespoons olive oil
- 0.2 oz fresh basil leaves
- 1 small garlic clove peeled
- 1 teaspoon fine salt then to taste
- ½ teaspoon ground black pepper then to taste
- ½ oz curly parsley leaves finely chopped
- 1 edible food-grade nasturtium flower optional garnish
Instructions
- Wash the vegetables and herbs under cool running water, drain and dry thoroughly. Use a large dry bowl.
- Cut broccoli and cauliflower into ½–¾ inch florets, splitting thick little stems. Reserve the large central stalks for another use. Cut radishes into small wedges, carrots into ⅛ inch diagonal slices and zucchini into narrow lengthwise sections, then ¼ inch diagonal slices. Combine the vegetables.
- In a tall jug suitable for an immersion blender, combine lemon juice, olive oil, basil, garlic, salt and pepper. Blend briefly with the blade submerged until finely dispersed and cloudy.
- Scatter chopped parsley over the vegetables. Reblend or whisk the dressing if separated. Add about two-thirds, toss thoroughly from the bottom and add more only as needed to coat. Taste and adjust seasoning.
- Plate, add the optional edible nasturtium and serve promptly. Refrigerate salad and unused dressing within 2 hours or sooner in hot conditions; keep at 40°F or below and use within 2 days.
Vidéo
Notes
Vegetable weights, herbs, garlic, seasoning and eight side portions standardize the unweighed video ingredients. The filmed dressing uses about one part lemon to two parts oil; imperial measures are rounded. Use dressing to coat and reserve any excess. Calories assume the full dressing batch. Keep salad and dressing refrigerated and use within 2 days. The flower is optional.