Years ago, when my husband Jack worked in food service management, just about every catered event he managed served some variation of fresh broccoli, carrots and cauliflower. Unlike some other vegetables, these three could easily be prepped ahead of time, and then steamed as needed before serving at an event. Additionally – broccoli, carrots and cauliflower make for an impressive contrast of colors when served together on a buffet table!
But after years of serving this trio of vegetables – Jack never EVER wanted to see them served together again at the dinner table! That is – until now. With inspiration from The Silver Palate Cookbook, we made this delicious Winter Vegetable Salad using that classic combination of vegetables!
The broccoli, carrots and cauliflower are combined with peas (we used frozen) and fresh chopped parsley, then topped with a creamy and zesty dressing made with mayonnaise, sour cream, mustard (Dijon and whole grain) and a touch of sriracha. The dressing is also seasoned with dry tarragon and celery seed – both seasonings are a great complement to the vegetables in the dish.
This salad goes very nicely with fish for dinner, or served as a side dish at a luncheon. You can make it ahead of time – and in fact, the flavors of this dish seem to improve overnight!
Adapted from The Silver Palate Cookbook.
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