Roasted Broccoli & Cauliflower Salad with Hard Boiled Egg Vinaigrette
I hope you have perhaps already tried roasting broccoli and cauliflower because it really does produce a better result than boiling or steaming it. And I’m sure you have experience hard boiling eggs. When you take the two dishes and combine them creatively, you wind up with a darned tasty salad.
Roasted Broccoli and Cauliflower Salad with Hard Boiled Egg Vinaigrette
Roast one head each of broccoli and cauliflower according to these directions.
Meanwhile, peel two hard boiled eggs. Separate the yolk from the white.
In a bowl that will be large enough to hold the broccoli and cauliflower, mash the yolk with salt, pepper, and a few good glugs of apple cider vinegar (approximately 2 tablespoons). Slowly drizzle olive oil into the vinegar-egg yolk mix, stirring constantly.
The egg yolk serves as an emulsifier, helping to bring the vinaigrette together, but add the oil slowly because if you add too much all at once, it won’t emulsify and you won’t have a cohesive sauce. Stop adding oil when you have a smooth dressing of a desirable consistency—not so thick as to still seem like mashed-up egg yolks, but not so thin as to be runny.
Add the roasted vegetables to the bowl and toss them with the dressing to coat them evenly. Divide onto plates for service; serves two as a main course or four as a side dish.
Crumble the egg white over top the salads, and then finish with a touch of freshly grated peccorino romano cheese.