Lemon-Dijon Salad of Winter Vegetables

Description
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Ingredients

 * 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

Directions
1. Bring a large pot of water to a boil, and blanch Cauliflower for 2 minutes. Drain well, and rinse Cauliflower with cold water. Refill pot, blot drained Cauliflower dry and roll florets up in a paper towel. Place in a plastic bag, and refrigerate. Repeat procedure with Broccoli.

2. Refill pot, and bring to a boil again. Place snow pea greens in a colander, and set aside in kitchen sink. Blanch carrots, and pour carrot water over greens to wilt slightly. Repeat cold water-blot-refrigerate treatment with carrots, sugar snap peas and snow pea greens, if using.

3. Meanwhile, 1 hour before serving, combine mustard, lemon juice and garlic in a large salad bowl. Whisk in olive oil, salt and pepper. Put all blanched and raw vegetables in bowl. Toss, season with salt and pepper again and serve.