Parmesan broccoli and cauliflower salad
Delight in the delicious blend of Parmesan cheese with tender broccoli and cauliflower in this gourmet salad. Perfect for a flavorful, healthy meal!
Ingredients:
- 2 1/2 cups bite-sized broccoli florets
- 2 1/2 cups bite-sized cauliflower florets
- 2 eggs, lightly beaten
- 1 cup grated Parmesan
- 1/2 to 1 cup olive oil
- 1/2 teaspoon kosher salt
- 4 cups lightly packed fresh spinach leaves
- 1/2 lemon, zested
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
Instructions:
- Combine the broccoli and cauliflower in a spacious bowl. Mix with the whisked eggs until they are fully covered. Spread the Parmesan cheese on a large baking tray or dish, then coat the vegetables in the cheese, ensuring an even coating by pressing gently.
- Heat a generous amount of olive oil in a large, sturdy pan until it reaches about a 1/4-inch depth, roughly 1/2 cup depending on the pan size. Heat the oil on medium-high heat. Once the oil is hot, gently add the vegetables coated with Parmesan. Avoid overcrowding the pan by cooking in batches if needed. Allow the vegetables to cook until a crispy crust forms, approximately 3 minutes on each side. Turn them over only when they easily detach from the pan. Once done, place them on paper towels to drain excess oil and season with salt.
- Put the spinach in a large bowl. Whisk lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper in a small bowl to make a vinaigrette. Pour the dressing over the spinach and mix well. Add the Parmesan-coated vegetables to the bowl, toss everything together, and then serve.
Summary:
- Calories: 2798 kcal
- Fat: 264 g
- Protein: 79 g
- Carbs: 45 g
- Potassium: 2493 mg
- Magnesium: 267 mg