*BROCCOLI AND CAULIFLOWER PARMESAN SALAD
- see below
Take 2 1/2 c each of brocolo and cauliflower florets and toss with 2 slightly beaten eggs. Place 1 c grated parmesan cheese on a pan and roll vegies in cheese and press cheese on. Pour 1 c olive oil in heavy skillet to about 1/4 inch deep, warm oil over medium high heat, when oil is hot add vegies slowly, cook in batches about 3 mintues per side, drain on paper towel and season with salt. Then place 4 c lightly packed fresh spiniach leaves in powl and mix vinegrette of zest of 1/2 lemon, 1 juiced lemon, 1/4 c EVOO and fresh ground pepper. Drizzle over spinach then add vegies. WE TRIED THIS 5/12 AND IT WAS VERY GOOD, MADE A MESS. RYAN LOVED IT AND THE SPINACH DEFINITLY MADE THIS BETTER.