Cauliflower Broccoli Olive Salad With A Parmesan Dressing Recipes

Steps:

• 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 evenly.
• 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.

Steps:

• Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
• Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
• Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
• Do the same for the cauliflower. Again, drain well.
• Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
• Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
• Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
• ENJOY!

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

Steps:

• Place all salad ingredients into a large bowl.
• Place all dressing ingredients in a blander and blend till smooth.
• Pour over salad and toss till will coated.
• Chill till ready to use.

Steps:

• Toss cauliflower in olive oil, then add vinegar and toss again.
• Add remaining ingredients and toss.
• Refrigerate overnight for best flavor.

Steps:

• Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.
• Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.