Lemon-Dijon Salad of Winter Vegetables

• 1/2 head cauliflower, cut into florets of uniform size
• 1 small crown broccoli, cut into florets of uniform size
• 12 prepeeled baby carrots
• 3 oz. sugar snap peas, optional
• 3 oz. snow pea greens, optional
• 1 Tbs. Dijon mustard
• 1 Tbs. fresh lemon juice
• 1 large clove garlic, minced
• 2 Tbs. olive oil
• Salt and freshly ground black pepper to taste
• 1/2 bunch radishes, stemmed, and thinly sliced
• 3 scallions, ends trimmed, all white and about 2 inches of green, thinly sliced
• 1/2 bunch parsley, minced

1. Bring a large pot of water to a boil, and blanch cauliflower for 2 minutes.
2. Drain well, and rinse cauliflower with cold water.
3. Refill pot, blot drained cauliflower dry and roll florets up in a paper towel.
4. Place in a plastic bag, and refrigerate.
5. Repeat procedure with broccoli.
6. Refill pot, and bring to a boil again.
7. Place snow pea greens in a colander, and set aside in kitchen sink.
8. Blanch carrots, and pour carrot water over greens to wilt slightly.
9. Repeat cold water-blot-refrigerate treatment with carrots, sugar snap peas and snow pea greens, if using.
10. Meanwhile, 1 hour before serving, combine mustard, lemon juice and garlic in a large salad bowl.
11. Whisk in olive oil, salt and pepper.
12. Put all blanched and raw vegetables in bowl.
13. Toss, season with salt and pepper again and serve.

cauliflower, crown broccoli, carrots, sugar snap peas, snow pea greens, mustard, lemon juice, clove garlic, olive oil, salt, radishes, scallions, parsley

Taken from www.vegetariantimes.com/recipe/lemon-dijon-salad-of-winter-vegetables/ (may not work)