Broccoli and Cauliflower Salad

It's been warm in southern California, but it's still winter, which is brassica season. I remember a Montreal winter where I ate broccoli until it was coming out of my ears - but that's another story.

I have recovered from broccoli overdose, and now look forward to adding it to our dinner table. Broccoli, along with the other brassicas, are essential for colon and breast health. Eat them regularly.

This salad makes it easy, because not only does it contain both broccoli and cauliflower, but it lasts well for a few days in the fridge, making it possible to eat a lot of in a week.

We first ate it as a crunchy side with a dinner of chili and rice, and then as a simple salad with the next few meals.

Broccoli and Cauliflower Salad
1/2 cup olive oil
1 tsp dried crushed chiles
1/4 cup red wine vinegar
2 cloves garlic, minced
1 large red onion, halved and slivered
6 cups broccoli florets
6 cups cauliflower florets

Warm oil and chilies in a small heavy saucepan over medium-high heat until the oil begins to bubble around the edges, about 1 minute. Pour into large bowl and cool to lukewarm. Then whisk in the vinegar and garlic. Stir in the onion and let sit at least one hour, tossing occasionally.

Steam the broccoli and cauliflower until crisp-tender, about 8 minutes. Drain well and add to the large bowl of dressing. Season with salt and pepper.

Serves 4-6