• 12servings
  • 17minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup freshly squeezed lemon juice

  2. 1 tablespoon kosher salt

  3. 1 pound broccoli rabe, trimmed

  4. 1 cup small cauliflower florets

  5. 8 ounces button mushrooms (cut in half if too large)

  6. 1 cup half-moon-sliced zucchini

  7. 1 cup half-moon-sliced yellow squash

  8. 1/2 cup roasted red pepper strips

  9. 1/2 cup marinated, quartered artichoke hearts

  10. 1/2 cup oil-cured black olives, pitted

  11. 1/4 cup red wine vinegar

  12. 2 tablespoons freshly squeezed lemon juice

  13. 1 tablespoon Dijon mustard

  14. 2 teaspoons kosher salt

  15. 1/2 teaspoon freshly ground black pepper

  16. 1 clove garlic , chopped

  17. 1/3 cup extra-virgin olive oil

  18. 1/2 cup canola oil

  19. 1 tablespoon thinly-sliced fresh basil leaves, plus whole leaves for garnish

  20. 1 lemon, cut into wedges, for garnish

  21. Equipment: 1 large stock pot with submersible pasta basket

Instructions Jump to Ingredients ↑

  1. Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe , cauliflower , mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.

  2. Transfer the vegetables to a bowl and mix with the pepper strips, artichokes , and olives.

  3. In a blender, combine the vinegar, lemon juice , mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.

  4. Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.


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