Cauliflower and Broccoli Salad With Ginger Vinaigrette

• 1 head cauliflower, about 1 pound
• 1 brunch broccoli, about 1 pound
• Salt to taste
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red-wine vinegar
• 13 cup olive or vegetable oil
• 1 tablespoon grated fresh ginger
• 2 tablespoons finely chopped parsley or coriander
• Freshly ground pepper to taste

1. Trim away and discard the core of the cauliflower.
2. Break the cauliflower into flowerettes.
3. Cut the broccoli into flowerets.
4. Peel the large stems and cut them into 1 1/2-inch lengths.
5. Rinse and drain.
6. In a saucepan large enough to hold the cauliflower and broccoli, bring enough water to a boil to cover the vegetables.
7. Add salt.
8. Add the cauliflower and simmer 6 minutes, then add the broccoli pieces.
9. When the water returns to a boil, lower the heat and let simmer about 3 minutes.
10. Drain well.
11. Let cool.
12. Put the mustard and vinegar in a bowl and whisk in the oil.
13. Stir in the ginger and parsley or coriander.
14. Add the cauliflower and broccoli, salt and pepper, toss and serve.

cauliflower, broccoli, salt, mustard, redwine vinegar, olive, ginger, parsley, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7012 (may not work)