Recipe

Cauliflower And Brussels Sprout Salad W/mustard-caper Butter Recipe

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Ingredients

Directions

Step #1 To make the mustard-caper butter, lb the garlic with a half-tsp salt in a mortar until smooth.
Step #2 Stir the garlic into the butter with the mustard, capers, lemon zest & marjoram.
Step #3 Spice up to taste with pepper.
Step #4 (The butter can be made a day ahead & put in the fridged.
Step #5 Bring to about room temp before serving.
Step #6 ).
Step #7 Trim the base off the Brussels sprouts, if large, then slice them in half or, into quarters.
Step #8 Cut the cauliflower into bite-sized pieces.
Step #9 Bring a large pot of water to a boil & add salt.
Step #10 Add the Brussels sprouts & cook for 3 mins.
Step #11 Then add the other vegetables & continue to cook this until tender, about 5 mins.
Step #12 Drain, shake off any excess water, then toss with the mustard-caper butter.
Step #13 Taste for salt, season this with pepper & toss again.
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