The blanched vegetables in this salad should be served cold and crisp, so be sure to allow time for chilling before serving.
1/2 head cauliflower, cut into florets
1 small crown broccoli, cut into florets
12 baby carrots
3 oz. sugar snap peas
3 oz. snow pea greens (optional)
1/2 bunch radishes, stemmed and thinly sliced
3 scallions, thinly sliced
1/2 bunch parsley, minced
1 recipe Lemon Dijon Dressing
Step 1: Bring a large pot of water to a boil and blanch cauliflower for 2 minutes. Drain cauliflower and rinse with cold water. Blot cauliflower florets dry then wrap in paper towel, place in a plastic bag and refrigerate. Refill pot and repeat procedure with broccoli and sugar snap peas.
Step 2: Place snow pea greens in a colander and set aside in kitchen sink. Refill pot again and bring to a boil. Blanch carrots and drain, reserving water from pot. Pour hot carrot water over greens to wilt slightly. Rinse carrots in cold water. Repeat blotting and refrigeration procedure with carrots and snow pea greens, if using.
Step 3: Add the Lemon Dijon Dressing 1 hour before serving. Put all blanched vegetables, radishes, scallions and parsley in bowl. Toss to cover and season with salt and pepper again to taste. Chill until ready to serve.
Makes 4 to 6 servings