RECIPE: Broccoli & Cauliflower Salad with Crisp Prosciutto & Mustard Dressing | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Broccoli & Cauliflower Salad with Crisp Prosciutto & Mustard Dressing – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Broccoli & Cauliflower Salad with Crisp Prosciutto & Mustard Dressing

Looking for something crisp and cruciferous?

The cruciferous vegetables family—arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, horseradish, kale, kohlrabi, mizuna, mustard greens, radish, rapini (broccoli rabe), rutabaga, tatsoi, turnip and wasabi—contains powerful anti-carcinogen antioxidants, and powerfully good flavor.

This recipe, from Pom Wonderful, combines two of the group, broccoli and cauliflower, into a crisp summer salad—the veggies are not cooked. TIP: Cut large florets into small, bite-size pieces.

BROCCOLI & CAULIFLOWER SALAD

Ingredients

  • Juice from 2-3 pomegranates or 1 cup 100% pomegranate juice
  • 1 cup arils from 1-2 large pomegranates
  •  


    Broccoli and cauliflower salad. Photo
    courtesy Pom Wonderful.

     
  • 1/2 pound broccoli (2 cups cut into florets)
  • 1/2 pound cauliflower (2 cups cut into florets)
  • 1/2 cup red onion, chopped
  • 1 cup seedless grapes, halved
  • 1/2 cup raisins
  • 3 tablespoons fresh basil, cut into strips
  • 1/2 cup plain yogurt
  • 1/2 cup light mayonnaise
  • 2 tablespoons whole-grain Dijon mustard
  • 1 tablespoon granulated sugar (optional; or you can substitute a noncaloric sweetener)
  • salt and pepper to taste
  • 4 oz. prosciutto, cut into 1/2-inch strips
  •  


    Arils are the seeds surrounded by juice sacs. Photo by Kelly Cline | IST.
     

    Preparation

    1. SCORE 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. Refrigerate or freeze remaining arils for another use.

    2. COOK prosciutto strips in a nonstick skillet over moderate heat and stir until crisp.

    3. TOSS together in a bowl: broccoli, cauliflower, red onion, grapes, raisins and fresh basil.

    4. MAKE dressing: In a small bowl, whisk together yogurt, mayonnaise, mustard, sugar and pomegranate juice. Add salt and pepper to taste.
    5. TOSS dressing with salad; add pomegranate arils and prosciutto.

     

    How To Juice A Pomegranate

    Instead of buying pomegranate juice, you can juice the fruit itself. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

    Find more delicious recipes at PomWonderful.com.

      




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