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Broccoli and cauliflower salad

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Ingredients for 4 servings:

  • 500 g broccoli, small florets, fresh or frozen
  • 500 g cauliflower, cut into florets, fresh or frozen
  • 250 g cooked ham (back-cooked ham)
  • 1 can of mushrooms
  • 400 g cheese (Gouda, Edam, Maasdam or Butterkäse)
  • 250 g remoulade
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the cooked ham and cheese into small cubes. Drain the mushrooms and chop them finely. Cook the cauliflower and broccoli in salted water until al dente. Cooking time depends on whether you’re using fresh or frozen vegetables. After cooking, rinse the vegetables under cold water to retain their crispness. Then cut them into small pieces and place them in a bowl. Add the mushrooms, cheese, and cooked ham. Mix everything well with the remoulade and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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