Parmesan Broccoli and Cauliflower Salad

Name: Parmesan Broccoli and Cauliflower Salad
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 228 grams bite-sized broccoli florets; 250 grams bite-sized cauliflower florets; 2 eggs, lightly beaten; 1 lemon, juiced; 1 teaspoons kosher salt; 1 lemon, zested; 54 milliliters extra-virgin olive oil; 108 milliliters olive oil; 100 grams grated Parmesan; 120 grams lightly packed fresh spinach leaves

Parmesan Broccoli and Cauliflower Salad is a main course that serves 4. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 341 calories, 15g of protein, and 28g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan, kosher salt, lightly spinach leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 21 minutes.

Instructions

Watch how to make this recipe.

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly.

Ingredients you will need

Cauliflower

Broccoli

Egg

Equipment you will use

Bowl

Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.

Ingredients you will need

Vegetable

Parmesan

Cheese

Equipment you will use

Baking Pan

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.

Ingredients you will need

Vegetable

Olive Oil

Parmesan

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable

Crust

Equipment you will use

Frying Pan

Drain on paper towels and season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

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.

Ingredients you will need

Extra Virgin Olive Oil

Lemon Juice

Lemon Zest

Spinach

Pepper

Salt

Equipment you will use

Whisk

Bowl

Drizzle the spinach with the vinaigrette and toss to coat.

Ingredients you will need

Vinaigrette

Spinach

Add the Parmesan coated vegetables. Toss and serve.

Ingredients you will need

Vegetable

Parmesan

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 228grams

bite-sized broccoli florets 250grams

bite-sized cauliflower florets 2

eggs, lightly beaten 1

lemon, juiced 1teaspoons

kosher salt 1

lemon, zested 54milliliters

extra-virgin olive oil 108milliliters

olive oil 100grams

grated Parmesan 120grams

lightly packed fresh spinach leaves

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "