Food Network: Parmesan Broccoli and Cauliflower Salad

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Parmesan Broccoli and Cauliflower Salad
Recipe courtesy 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.