Ingredients Edit

Directions Edit

  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.
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