Sunday, October 5, 2008

Parmesan Broccoli and Cauliflower Salad


* 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

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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