3 Cups of broccoli florets
3 Cups of cauliflower florets
1 Cup of carrots
4 Garlic cloves
3 Tablespoons of minced parsley
2 Tablespoons of minced oregano
1 Tablespoon of minced rosemary
1 Tablespoon of minced basil
(If all the herbs are not available, parsley alone or with any of the others is just fine. Just make sure to use a total of 7 tablespoons of herbs.)
Three cups of ice
1 Teaspoon white wine vinegar
1 Teaspoon salt
1/2 Cup olive oil
Rinse the vegetables and herbs.
To prepare the dressing, crush or finely mince garlic into a small bowl. Remove the parsley, rosemary, oregano and basil leaves from their stems and place in food processor or finely mince with a knife. Place them in the bowl with the garlic.
Stir in white wine vinegar, salt and olive oil until all the ingredients are well blended.
To prepare the vegetables, combine the following in a large bowl. Cut the carrots into thin slices. Trim the cauliflower at the stem and cut the florets into bite-sized pieces. Trim broccoli and cut into bite-sized florets.
Blanch the carrots, cauliflower and broccoli. Prepare a large bowl of water with three cups of ice. Bring a half gallon of water to a boil in a stock pan. Carefully place the vegetables in the boiling water. Boil for 4 minutes. (You can test a piece of vegetable to make sure it’s cooked to your taste. They should be cooked, but still maintain a hint of crispness.) Use a slotted spoon to move the vegetables from the boiling water to the ice water. Allow the vegetables to cool down then put them in a large mixing bowl.
Stir the dressing into the vegetables until it’s evenly distributed. The dish can be served hot or cold.
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