Monday, 4 February 2008

Hot & Cold Vegetable Salad

2 cups bite-sized broccoli florets
2 cups bite-sized cauliflower florets
1 cup of carrots sliced into bit-sized pieces
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon salt
2 cups lightly packed fresh baby spinach
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

  • Place the broccoli, cauliflower, & carrots in a large bowl.  
  • Add Eggs & Parmesan and toss 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. I
  • n 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.