10 de febrero de 2016

CAULIFLOWER BROCCOLI TARRAGON SALAD RECIPE FOR YOU TODAY

Cauliflower Broccoli Tarragon Salad closeup
CAULIFLOWER BROCCOLI TARRAGON SALAD
Author: 
Serves: 4
INGREDIENTS
  • For the Salad:
  • 1 large crown of purple cauliflower (about 2 cups)
  • 2 medium crowns and stalks of broccoli (about 2 cups)
  • ½ red onion, sliced thin
  • ¼ cup rice wine vinegar
  • 1 shredded carrot
  • 2-3 Tbsp pepitas (toasted, salted pumpkin seeds)
  • 2-3 Tbsp golden raisins, or dried cranberries
  • For the dressing:
  • ¼ cup mayonnaise
  • ¼ cup rice wine vinegar (reserved from marinated red onions)
  • 1 Tbsp honey
  • 2 Tbsp dijon mustard
  • 1 tsp dry tarragon
  • salt and freshly ground black pepper
INSTRUCTIONS
  1. In a bowl add the sliced red onions and ¼ cup rice wine vinegar or enough to cover. Refrigerate for at least 20 minutes.
  2. Chop the cauliflower and broccoli into florets and trim and chop the stalks as well if you like to bite size pieces. Place in a mixing bowl.
  3. Add the marinated red onions, carrots, pepitas and golden raisins.
  4. In a mixing bowl add the mayonnaise, ¼ cup of the drained rice wine vinegar from the marinated red onions and whisk to incorporate.
  5. Add the mustard, tarragon, salt and pepper, whisk thoroughly and let stand to let flavors marry.
  6. Pour the dressing over the salad and mix to completely coat the vegetables and chill for 20-30 minutes prior to serving.