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.