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Photo Credit: Elizabeth Newman
Crispy Parmesan Broccoli and Cauliflower Salad
25 MINPrep Time
10 MINCook Time
4Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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I love this salad because it feels so savory and fun, but it's actually very light. The star is the Parmesan-crusted broccoli and cauliflower - simply toss the florets in some beaten egg, and then dredge them in freshly grated Parmesan cheese. Give them a light fry, and they turn so crispy, golden-brown and delicious. It's a certain way to turn a spinach salad into something more fun!
The simple lemon dressing is a go-to - I use the combination of zest, juice, and a good olive oil for tons of quick salads. It works really well here in tying everything together.
Crispy Parmesan Broccoli and Cauliflower Salad
Main Course Salad
Prep Time
25 minutes
10 minutes
Calories
551
Giada De Laurentiis
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
- Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
- Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
- Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
Nutrition
Nutrition
- per serving
- Calories
- 551
Amount/Serving % Daily Value
- Carbs
- 13 grams
- Protein
- 17 grams
- Fat
- 50 grams
- Saturated Fat
- 11 grams
- Trans Fat
- 1 grams
- Cholesterol
- 104 milligrams
- Sodium
- 767 milligrams
- Fiber
- 5 grams
- Sugar
- 4 grams
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
DOP Parmigiano Reggiano 24 Month Aged Cheese
- Regular Price
- $19.50
- Unit Price
- /per
(6-8oz)
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