Blanching broccoli and cauliflower before tossing reduces the intense flavor, crunch, and aftertaste of those cool-weather crops.
6 slices bacon, cut into 1/2 inch chunks
2 Tbsp. apple cider vinegar
1 tsp. shallot, diced, plus ¼ cup shallot, finely diced
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1 head broccoli, cut into small florets and blanched
1 head cauliflower, cut into small florets and blanched
4 eggs, hard boiled, peeled, and chopped
2 cups cherry tomatoes, halved
¼ cup crumbled feta cheese
1 Tbsp. chopped parsley
1 Tbsp. chopped chives
1 Tbsp. chopped oregano
Salt and freshly ground pepper
Cook the bacon until evenly crispy. Set aside on a plate lined with a paper towel. To make the dressing, whisk olive oil, vinegar, shallot, and mustard in a small bowl. Season with salt and pepper. In a serving bowl, combine bacon, broccoli, cauliflower, hard boiled eggs, tomatoes, and shallots with ½ cup dressing. Season with salt and pepper. Sprinkle with feta and chopped herbs to serve.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.