Winter Vegetable Salad

Name: Winter Vegetable Salad
Ingredients: 10 ounces frozen green peas; ¾ cup Dijon mustard; 1 large head of cauliflower (about 3½ pounds), trimmed and separated into florets; 3 medium-size carrots, peeled and sliced into ¼-inch rounds; 1 large bunch of broccoli (about 3½ pounds), trimmed and separated into small florets (see Note); 1 large head of cauliflower (about 3½ pounds), trimmed and separated into florets; 1 large bunch of broccoli (about 3½ pounds), trimmed and separated into small florets (see Note); ½ cup finely chopped fresh Italian (flat-leaf) parsley; Freshly ground black pepper, to taste; 2 teaspoons celery seeds; 2 tablespoons dried tarragon, crumbled; ¾ cup sour cream; ¾ cup Homemade Mayonnaise

Preparation info

6
or more portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This crisp salad, with its tarragon- and mustard-spiked dressing features a quartet of readily available winter vegetables, including the trusty carrot. The salad keeps well and improves if refrigerated overnight before serving.

Ingredients

1 large bunch of broccoli (about 3½ pounds), trimmed and separated into small florets (see Note)
1

Vegan
Gluten-free
Winter

Method

Bring a large heavy pot of salted water to a boil. Drop the broccoli into the boiling water, let the water return to a boil, and cook for 1 minute. Lift from the water with a slotted spoon and drop immediately into a bowl of ice water. Keep the pot over the heat.
Drop the cauliflower into the boiling water, let the water return to a boil, and cook for 2 minute