Roasted Broccoli and Cauliflower Salad
Roasted Broccoli and Cauliflower Salad
Directions
- Bring one gallon of water and 1 tbsp of sea salt to a boil.
- Combine in a stainless-steel bowl ½ gallon of water and ice for shock bath. Add broccoli to water and blanch for 30 seconds to one minute.
- Remove broccoli form water with slotted spoon or tongs and place in ice water shock bath to stop the cooking process. Repeat the above process for the cauliflower florets.
- Drain the and dry the vegetables. Toss with olive oil, salt, and pepper.
- Pre heat oven to 400 degrees F. Place vegetables in oven proof dish and roast for 15-20 minutes.
- Remove from oven and toss with vinaigrette then sprinkle with parmesan cheese.
Ingredients
- 1 lb Peak Fresh Produce® Broccoli, Floret(s)
- 1 lb Peak Fresh Produce® Cauliflower, Floret(s)
- 1 gal water
- 1 tbsp Magellan® sea salt
- 1/2 gal water
- 3 cups ice
- 1/4 cup Roma® Oil, Olive
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 2 cups Piancone Cheese Parmesan, shaved
- 1/4 cup Piancone® Chianti Basil Vinaigrette
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
