Parmesan Broccoil & Cauliflower Salad

By AuntieGooper

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

Preparation

Step 1

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.