BROCOLI CAULIFLOWER SALAD
Inspired by our Market dinner because we had lots of both broccoli and cauliflower and it was a hot day (one of a few) and we wanted a cool dish. This one is simple and yummy.
2 cups bunch of broccoli florets, blanced
1 cup small cauliflower florets, raw
1/4 cup mayonnaise
1 teaspoon mustard (yellow or brown)
2 tablespoons EVOO
1-2 tablespoons vinegar (sherry)
1/2 teaspoon salt
1 teaspoon coriander, fresh ground
pepper to taste
2 ounces Gruyere Cheese, cubed
Prepare broccoli by blanching 30-60 seconds in heavily salted boiling water; remove and immediately drop into ice water to stop the cooking; drain and chill thoroughly. When chilled mix with cauliflower and remaining ingredients. Serve immediately or chill until needed.
Chef note: whenever two amounts or a range in amounts is given as for the vinegar above, use first amount, taste, then add more if desired.