Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette

3 cups broccoli flowerets
3 cups cauliflower flowerets
1/2 red onion, chopped
1-2 T parmesan cheese

Dressing:
2 T olive oil
4 tsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. Dijon mustard
1 tsp. chopped fresh tarragon
salt and fresh ground black pepper to taste


Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.) Let vegetables drain well and come to room temperature.



Wisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper. In bowl with a tight lid, combine broccoli, cauliflower, and red onion. Mix in dressing. Put lid on and let salad sit for about 30 minutes before serving.

When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing. Put in serving bowl and sprinkle with parmesan cheese if desired. Serve at room temperature.



This will keep in the refrigerator a day or two, but the broccoli will lose the bright green color that makes the salad so pretty. If you don't have fresh tarragon, other herbs like basil, oregano, or marjoram could be substituted. I would increase the amount if using other herbs.