Cauliflower and Broccoli Salad with Red Wine-Dijon Vinaigrette
This fantastic salad is too good to be limited to one season only. So think of it as a perfect side for any time of the year. You will never have to tell your family to eat their vegetables again. It works especially well as part of a potluck, since it’s so simple to make, and is a nice complement to chicken or beef kebabs. Try adding your favorite vegetables.
- 2 red bell peppers
- 2 teaspoons olive oil
- 1 large zucchini, halved lengthwise
- Sea salt and freshly ground black pepper
- 1 head cauliflower (about 2 pounds), cut into florets, stems removed
- 1 head broccoli (about 1 pound), cut into florets, stems removed
- 1 small red onion, thinly sliced (about 1 cup)
- 3 tablespoons chopped fresh oregano
- Red Wine Dijon Vinaigrette
Char the bell peppers over a gas flame until the skin is blistered and blackened all over, turning often, about 8 minutes. Immediately place the charred peppers in a plastic bag and set aside until you can remove the skin easily, about 15 minutes. Peel the peppers and remove the membrane and seeds. Slice the peppers and set aside.
Preheat a grill pan over medium-high heat. Brush olive oil all over the zucchini and season with salt and pepper. Grill the zucchini until charred with grill marks, about 4 minutes per side. Cut the grilled zucchini crosswise and on a diagonal into 1/2-inch-thick slices; set aside to cool.
Cook the cauliflower florets in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer the cauliflower florets to a colander to drain well, then arrange the florets on a baking sheet to cool completely. Add the broccoli florets to the same pot of boiling water and cook just until they become bright green, about 1 minute. Drain the broccoli then arrange it on another baking sheet to cool completely.
Toss the cauliflower, broccoli, grilled zucchini, roasted red peppers, red onion and oregano in a large bowl with enough vinaigrette to coat. Season to taste with salt and pepper. Transfer the salad to a platter and serve.
Do-Ahead Tip: This salad is best served the day it is made, but if you like your vegetables marinated, you can toss the salad with the vinaigrette and refrigerate it overnight.
Servings: 6 to 8