Herbed Cauliflower and Broccoli Salad Recipe

• 1/4 cup olive oil
• 3 tablespoons minced fresh Italian parsley leaves
• 2 tablespoons brined capers, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 medium shallot, minced
• 3 cups broccoli, stems removed and chopped into small florets
• 3 cups cauliflower, stems removed and chopped into small florets

1. Bring a medium pot of heavily salted water to a boil over high heat.
2. Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large nonreactive bowl and stir to combine.
3. Season with salt and freshly ground black pepper; set aside.
4. When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes.
5. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.
6. Add vegetables to vinaigrette and toss to evenly coat.
7. Season with additional salt and freshly ground black pepper.
8. Serve warm, at room temperature, or chilled.

olive oil, fresh italian parsley, capers, freshly squeezed lemon juice, shallot, broccoli, cauliflower

Taken from www.chowhound.com/recipes/herbed-cauliflower-and-broccoli-salad-13461 (may not work)