Broccoli, cauliflower and Belgian endive salad

Name: Broccoli, cauliflower and Belgian endive salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Cauliflower 1; Broccoli 1; Belgian endive 1; Pine nuts 1 spoonful; Raisins 1 spoonful; Extra virgin olive oil 6 spoonfuls; Mustard Dijon 1 tsp; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Parsley 3 tufts; Lemon juice 4 spoonfuls

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178

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 178
Carbohydrates g 6.5
of which sugars g 6
Protein g 4.6
Fats g 14.8
of which saturated fat g 2.31
Fiber g 3.7
Sodium mg 309

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Bright colors and fresh textures usually catch everyone's eye, and that's why a broccoli cauliflower endive salad tends to show up on so many family tables. Crisp florets of broccoli and cauliflower come together with the unique look and subtle bite of Belgian endive to make this salad really stand out. People who want a healthy salad recipe are always looking for something tasty that also fits their nutrition goals—here, you definitely get both. While the mix looks vibrant and nice in any bowl, the crunchy raw vegetables keep every bite interesting (and yes, even kids usually go for the little trees on top). Since it brings in a medley of flavors—from slightly sweet and nutty to mildly bitter—this dish works for busy weeknights, big gatherings, or even just a quiet lunch at home. Friend tip—this colorful salad is a hit with home cooks looking for new raw vegetable salad recipes that feel light but still satisfying and DELICIOUS.

Families juggling different diets or routines like how the broccoli cauliflower salad fits in anywhere: quick side for chicken, centerpiece for a vegetarian plate, or easy make-ahead for parties.It’s that kid-friendly crunch and fresh veggie taste that keeps people coming back, since a broccoli cauliflower endive salad recipe covers so many bases—gluten-free, low-carb, and loaded with vitamins. When you’re planning a big event or hoping to add something colorful to dinner (even for picky eaters), this dish always delivers reliable results.Swapping out dressings or tossing in nuts or fruit on the side makes it super versatile, so there’s a new way to serve this every time. Home cooks keep this easy salad in the rotation, not just because it fits every level of vegetable side dishes, but also because the crisp veggies and simple, nice flavor always impress.NO surprise...easy salad recipes that actually taste great don’t stick around by accident.If you’ve ever wanted a fresh endive salad recipe that the whole family can agree feels fancy but EASY, this is one to definitely try out for any season.

INGREDIENTS

178

Calories per serving

for the salad: Cauliflower 1; Broccoli 1; Belgian endive 1 -; Pine nuts 1 spoonful; Raisins 1 spoonful

for the dressing: Extra virgin olive oil 6 spoonfuls -; Mustard 1 tsp - Dijon; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Parsley 3 tufts -; Lemon juice 4 spoonfuls -

Preparation

How to prepare Broccoli, cauliflower and Belgian endive salad

Clean and cut the broccoli 1 and cauliflower 2 into small florets so they can be eaten in one bite, keeping the cauliflower stalk. Boil the broccoli and cauliflower pieces in salted boiling water in separate pots (they have different cooking times) until tender but still crunchy. Meanwhile, soak a tablespoon of raisins in lemon juice 3.

Place the freshly drained broccoli in an ice bath 4 to cool them immediately, maintaining their crunchy texture and bright green color. Once cool, drain them. Retrieve the cauliflower stalk, cut it into two pieces, and boil them together with the parsley stems 5 that you have washed and cut into pieces. When the stems are tender, drain them and blend in a mixer, adding some of their cooking water until you obtain a thick and velvety cream. In the blender glass (or mixer), pour the oil, lemon juice, cauliflower cream, parsley stems, mustard, and a dash of nutmeg, then blend 6. Finally, adjust with salt and pepper.

Toast the pine nuts in a pan 7 until they take on a nice copper color. Cut the Belgian endive into thin strips, place them at the bottom of the plate, and dress with a bit of dressing 8. Add the cauliflower and broccoli and distribute a tablespoon of dressing over the vegetables. Finally, sprinkle the pine nuts and raisins 9 and finish with a dash of nutmeg and black pepper.

For the translation of some texts, artificial intelligence tools may have been used.

Broccoli, cauliflower and Belgian endive salad

PRESENTATION

INGREDIENTS

How to prepare Broccoli, cauliflower and Belgian endive salad

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