|Cauliflower-Broccoli Salad – Karnıbahar-Brokoli Salatası|
1 medium cauliflower
1 lb broccoli
juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon mustard
salt and pepper to taste
Wash and cut the vegetables into florets. Boil or steam the vegetables seperately until they are tender. Strain and set aside to cool.
Place the vegetables into the bowl in layers. For the first layer, put the broccoli florets with the green sides down, stems up since the bottom will be top layer when you turn the bowl upside down to serve the salad. Use cauliflower for the second layer. Place in a way that the flowers face the side of the bowl with stems facing inside. Repeat the layering again; one more layer of broccoli, another of cauliflower. When you are done with vegetables, place plastic wrap on the bowl, gently press on the vegetables.
Prepare the dressing in a small bowl by mixing the lemon juice, oil, mustard, salt and pepper together. Add the dressing to the vegetables. At first it will look very juicy on top, but slowly vegetables will absorb the dressing. Chill the covered bowl in the refrigerator for at least 2 hours. When ready to serve, place a flat serving plate over the bowl and turn it upside down transferring the salad onto the serving dish. Your green and white striped salad is ready!
Afiyet Olsun! Bon Appetit!
|Broccoli and cauliflower cut into florets|
|First layer: Broccoli with green side down, stems up|
|Second layer: Couliflower, flowers facing out, stems in|
|Top layer – flowers facing out, stems in|
|Cover the top with plastic wrap, gently press|
|Dressing added to the salad bowl|
|Side view right after adding the salad dressing|
|30 minutes later: vegetables are absorbing the salad dressing|
|2 Hours later: Salad is ready to be served|
|Layered Cauliflower–Broccoli Salad|