Cauliflower, Broccoli, Olive Salad With a Parmesan Dressing

Name: Cauliflower, Broccoli, Olive Salad With a Parmesan Dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 Salad size servings, 6-8 serving(s)
Ingredients: 2 1/2 cups broccoli, cut in bite size pieces; 2 1/2 cups cauliflower, cut in bite size pieces; 1 medium onion, cut in quarters and thin sliced; 1 small fennel bulb, cut in half and thin sliced; 1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives); 6 slices bacon, diced and sauteed until crisp; 1/4 cup milk; 1/2 cup mayonnaise; 1/4 cup parmesan cheese, grated; 1 teaspoon minced garlic (more if you want, according to your taste); 1/2 teaspoon lemon juice; 1/2 teaspoon Worcestershire sauce; 1 teaspoon fresh parsley; salt; pepper; parmesan cheese, fresh grated

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Recipe by SarasotaCook

A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing.

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READY IN: 40mins

SERVES: 6-8

YIELD: 6-8 Salad size servings

UNITS: US

INGREDIENTS

Nutrition

2 ¹⁄₂

cups broccoli, cut in bite size pieces
2 ¹⁄₂

cups cauliflower, cut in bite size pieces
1

medium onion, cut in quarters and thin sliced
1

small fennel bulb, cut in half and thin sliced
1

cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives)
6

slices bacon, diced and sauteed until crisp
Dressing
¹⁄₄

cup milk
¹⁄₂

cup mayonnaise
¹⁄₄

cup parmesan cheese, grated
1

teaspoon minced garlic (more if you want, according to your taste)
¹⁄₂

teaspoon lemon juice
¹⁄₂

teaspoon Worcestershire sauce
1

teaspoon fresh parsley
salt
pepper
Garnish
parmesan cheese, fresh grated

DIRECTIONS

Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
Do the same for the cauliflower. Again, drain well.
Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
ENJOY!

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