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Broccoli and Cauliflower Salad


Not a traditional Italian salad, but one that is a nice diversion from the expected fare.


1/4 pound prosciutto, minced

1 teaspoon Filippo Berio olive oil

2 cups broccoli florets

2 cups cauliflower florets

1/2 cup shredded radicchio leaves

1 small red onion, thinly sliced into rings

1/2 cup toasted pine nuts

1/2 cup dried cranberries (Optional)


2/3 cup extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon sugar

1/2 teaspoon salt


Crisp the prosciutto in a small frying pan in the olive oil. Drain the pieces and set aside.

Blanch the broccoli and cauliflower florets in boiling water for two minutes; drain and place in salad bowl. Let cool, then add remainder of the ingredients.

Whisk the salad dressing together in a small bowl. Pour over the salad and toss well. Crumple up the cooled prosciutto and sprinkle it over the top and serve.

Note: You may substitute pancetta for the prosciutto, if desired.

This recipe is featured in show 1710 — Summer Salads.


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