Lemon-Dijon Salad of Winter Vegetables

Ingredients

 * ½ head cauliflower, cut into florets of uniform size
 * 1 small crown broccoli, cut into florets of uniform size
 * 12 pre-peeled baby carrots
 * 3 oz sugar snap peas, optional
 * 3 oz snow pea greens, optional
 * 1 tbsp Dijon mustard
 * 1 tbsp fresh lemon juice
 * 1 large clove garlic, minced
 * 2 tbsp olive oil
 * salt and freshly ground black pepper to taste
 * ½ bunch radishes, stemmed, and thinly sliced
 * 3 scallions, ends trimmed, all white and about 2 inches of green, thinly sliced
 * ½ bunch parsley, minced

Directions

 * 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.