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Photo:Sonja Flemming/CBS via Getty Images
Sonja Flemming/CBS via Getty Images
It’s convenient to give cauliflower or broccoli the oldsteam treatmentany night of the week. But easy, nutritious sides thatalsotaste like a dream are a big win when it comes to turning dinner into a love story. That’s because people often come back for more—and eatingmore veggiesis never a bad thing! So we were thrilled when Giada De Laurentiis’ Giadzy shared her recipe forCrispy Parmesan Broccoli & Cauliflower SaladonInstagram, featuring a tasty technique for cooking the vegetables.
A crispy, crunchy spin on vegetables is always a good move. While we love transformingeggplant,Brussels sproutsandpotatoesinto something delicious with the help of the oven, Giada’s method involves a bit of pan-frying. This method makes the end result “very light,” according to Giada. The delicate coating and frying of the brassicas is a technique that’s not often used at home, but the crunchy finish makes dinner feel much more elevated.
Related:Giada De Laurentiis Just Shared Her 15-Minute Sicilian Potato Salad—and We Can’t Wait to Make It
When those florets are looking nicely coated, pour a thin layer of olive oil into a large, heavy skillet and heat it over medium-high heat. When it’s hot, transfer the coated florets into the oil. But here’s a key tip: Work in batches so you don’t overcrowd the pan. Too many veggies in the pan will bring down the temperature of the oil, causing the veggies to soak more of it in. If you cook in smaller batches, the veggies will come out lighter and crispier. Cook for a few minutes on each side, or until they develop a beautiful golden crust. Once you’ve reached color perfection, remove them from the pan, immediately transfer to a paper towel and season them with salt while they’re still hot.
While you’re pan-frying the veggies, prepare your salad greens and make an easy vinaigrette. Giada calls for spinach, but mesclun mix or another subtlesalad greenalso works. Add the greens to a large bowl and set it aside. In a small bowl, whisk together all of the ingredients for the vinaigrette, including lemon zest, fresh lemon juice, extra-virgin olive oil, salt and pepper. The simple lemon dressing is a go-to for Giada, who says she uses “the combination of zest, juice and a good olive oil for tons of quick salads.” Drizzle it over the spinach and toss to coat. Once all the veggies are done frying, add them to the greens and toss once more to combine.
Related:Giada De Laurentiis Just Revealed Her Most Requested Chicken Dinner Recipe—and She Says It Might Be Her Easiest
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