It does not get much healthier than this refreshing broccoli and cauliflower salad with parsley vinaigrette. It is the perfect side dish for your favourite meat and fish, or simply on its own.
Wash 1/2 head each of broccoli and cauliflower. Cut into florets. Drop into boiling water and cook until al dente. Strain and immediately put into an ice bath. The cold water will stop the cooking process and help the vegetables retain their vibrant colour. Strain the vegetables and transfer to a salad-serving bowl. Pour in the desired amount of parsley vinaigrette and toss.
a handful of flat-leaf parsley, finely chopped
1/2 cup olive oil
4 tablespoons white balsamic vinegar
1 small garlic clove finely chopped
Pinch of fleur de sel or sea salt to taste
In a bowl, add the parsley, garlic and salt. Whisk in the vinegar. Whisk in the oil in a slow and steady stream.