8/18/2012 Basekt - Parmesan Broccoli and Cauliflower Salad

Parmesan Broccoli and Cauliflower Salad
Uses from this basket: Broccoli, cauliflower, lettuce
Other produce: Lemon

• 2 1/2 cups bite-sized broccoli florets
• 2 1/2 cups bite-sized cauliflower florets
• 2 eggs, lightly beaten
• 1 cup grated Parmesan
• 1/2 cup Italian seasoned bread crumbs
• 1/2 to 1 cup olive oil
• 1/2 tsp kosher salt
• 1 head green or red leaf lettuce, washed and torn
• 1/2 lemon, zested
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil
• 1/2 tsp freshly ground black pepper

 

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and the bread crumbs in a separate dish. Dredge the vegetables in the cheese or bread crumbs, pressing to coat evenly (about 2/3 of the veggies in the parmesan and the other 1/3 in the bread crumbs)

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Pour olive oil in a large heavy skillet until it is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Place the lettuce in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, and pepper. Drizzle the lettuce with the vinaigrette and toss to coat. Add the vegetables. Toss and serve.


Modified from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-broccoli-and-cauliflower-salad-recipe/index.html