Parmesan Broccoil & Cauliflower Salad

Parmesan Broccoil & Cauliflower Salad
Parmesan Broccoil & Cauliflower Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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 to 1

    cup olive oil

  • 1/2

    teaspoon kosher salt

  • 4

    cups lightly packed fresh spinach leaves

  • 1/2

    lemon, zested

  • 1

    lemon, juiced

  • 1/4

    cup extra-virgin olive oil

  • 1/2

    teaspoon freshly ground black pepper

Directions

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 dredge the vegetables in the cheese, pressing to coat evenly Pour olive oil in a large heavy skillet until the olive oil 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 Parmesan-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 spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

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