Insalata di cavolo – cauliflower and broccoli salad

Ingredients for 4 servings:

• 500 g cauliflower
• 300 g broccoli
• 6 radishes
• 3 spring onions
• 1 pepper or chili pepper, red
• 3 sprigs tarragon
• salt and pepper
• 2 tbsp white wine vinegar
• 4 tbsp extra virgin olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Cut the cauliflower and broccoli into bite-sized florets. Peel and finely chop the thicker stems and the stalk of the broccoli. Bring about 1 cm of salted water to a boil in a saucepan, then blanch the cauliflower and broccoli, covered, for about six minutes. Carefully drain into a sieve, reserving the cooking water. Spread the cabbage on a vegetable platter and let it cool. Finely slice the light green and white parts of the spring onions. Trim the radishes and cut them into thin sticks. Stir both into the cooled vegetables. Pull the tarragon leaves from the sprigs and chop very finely. Halve the peppers or chilies, deseed them, remove the white fibers, and cut into fine strips. In a small bowl or mug, thoroughly whisk the vinegar with the salt, pepper, tarragon, peppers, and 3 tablespoons of the cooled cooking water. Pour in the olive oil and whisk until the vinaigrette is emulsified. Pour the vinaigrette over the coleslaw and serve immediately.