Sunday, November 1, 2009

Parmesan Broccoli and Cauliflower Salad

Wow, I discovered this recipe the other day and it tastes great! My child who does not like any salad other than iceberg lettuce likes the spinach, both kids could not get enough of the broccoli and cauliflower, and there are no modifications necessary from the original recipe to make it wheat and gluten free. There is an egg and Parmesan crunchy coating on the veggies but no crackers, bread crumbs or any other "deadly matter."

This recipe is straight from
Everyday Italian on the Food Network with Giada de Laurentis. I did not use all of the dressing on the spinach, but that's one of those personal preference things. Also, Giada suggests just squeezing the lemon juice into your hand to catch all of the pits. I have found this technique to work quite well.

Parmesan Broccoli and Cauliflower Salad with Spinach
•2 1/2 cups bite-sized broccoli florets
•2 1/2 cups bite-sized cauliflower florets
•2 eggs, lightly beaten
•1 cup grated Parmesan
•1/2 to 1 cup olive oil
•1/2 teaspoon kosher salt
•4 cups lightly packed fresh spinach leaves
•1/2 lemon, zested
•1 lemon, juiced
•1/4 cup extra-virgin olive oil
•1/2 teaspoon freshly ground black pepper

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in 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 the olive oil is 1/4-inch deep, about 1/2 cup 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, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

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