Cauliflower, Broccoli, Olive Salad With a Parmesan Dressing

Name: Cauliflower, Broccoli, Olive Salad With a Parmesan Dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6-8 Salad size servings, 6-8 serving(s)
Ingredients: 2 1/2 cups broccoli, cut in bite size pieces; 2 1/2 cups cauliflower, cut in bite size pieces; 1 medium onion, cut in quarters and thin sliced; 1 small fennel bulb, cut in half and thin sliced; 1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives); 6 slices bacon, diced and sauteed until crisp; 1/4 cup milk; 1/2 cup mayonnaise; 1/4 cup parmesan cheese, grated; 1 teaspoon minced garlic (more if you want, according to your taste); 1/2 teaspoon lemon juice; 1/2 teaspoon Worcestershire sauce; 1 teaspoon fresh parsley; salt; pepper; parmesan cheese, fresh grated

Submitted by SarasotaCook

"A nice salad for company or for any night of the week. Lightly blanched broccoli and cauliflower (still warm), tossed with olives, onions, a creamy Parmesan dressing and topped with crisp bacon. If you want, blanch the broccoli and cauliflower ahead of time and keep in a ziplock container or bag until you are ready to serve. If you want to serve it warm, just reheat in the microwave. I also do the bacon ahead and just keep in a small ziplock bag or container. This is a great salad that you can do ahead. Then just toss and serve. And any leftover dressing is great over vegetables, chicken or just as a standby salad dressing."

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Ready In:: 40mins
Ingredients:: 16
Yields:: 6-8 Salad size servings
Serves:: 6-8

ingredients

2 ¹⁄₂ cups broccoli, cut in bite size pieces
2 ¹⁄₂ cups cauliflower, cut in bite size pieces
1 medium onion, cut in quarters and thin sliced
1 small fennel bulb, cut in half and thin sliced
1 cup kalamata olive, cut in half (I prefer kalamata, but black will work just fine, I wouldn't suggest green olives)
6 slices bacon, diced and sauteed until crisp
Dressing
¹⁄₄ cup milk
¹⁄₂ cup mayonnaise
¹⁄₄ cup parmesan cheese, grated
1 teaspoon minced garlic (more if you want, according to your taste)
¹⁄₂ teaspoon lemon juice
¹⁄₂ teaspoon Worcestershire sauce
1 teaspoon fresh parsley
salt
pepper
Garnish
parmesan cheese, fresh grated

directions

Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
Do the same for the cauliflower. Again, drain well.
Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
ENJOY!

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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