How to Make Broccoli and Cauliflower Salad

2 tablespoons freshly squeezed lemon juice
1/4 teaspoon minced garlic
Salt
3 cups small cauliflower florets (from 1 small head)
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
3 cups small broccoli florets (from 3 medium stalks)

1. Whisk together the lemon juice, garlic, and olive oil. Season with salt and a few grinds of pepper. Reserve.

2. In 4 quarts boiling water to which 1 tablespoon salt has been added, cook the cauliflower for 4 minutes.

3. Add the broccoli to the water and cook for 4 minutes. Drain and add to the bowl with the cauliflower. Pour the vinaigrette over the vegetables and toss. Let cool and refrigerate for 2 hours, or up to 2 days. Toss again before serving.

- Adding the vinaigrette to the hot broccoli will cause it to discolor, but the broccoli will absorb more of the flavor of the vinaigrette this way. If you like, you can cool the broccoli in an ice bath and add it to the cauliflower and vinaigrette just before serving.