web analytics

Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette

Broccoli and Cauliflower Salad
It’s been a few weeks now since we met, and I’m well into my love affair with fresh tarragon. I keep discovering new things that taste great with the slightly anise flavor of this herb and I’ve been having fun experimenting with it. Recently I was looking through a cookbook that had been sent to me by the publisher, and I spotted a recipe that used tarragon in what seemed like an unlikely combination. The recipe came from The G.I. Diet Express, a book of ultra-simple recipes for anyone who’s wanting to eat the low-glycemic index way. It’s a book of fifty easy recipes, color coded so you can tell whether each is low, medium, or high based on the glycemic index. This recipe was coded green, which means, eat as much as you want!

This week, I purposely picked a recipe I thought might appeal to The Chocolate Lady, who’s hosting Weekend Herb Blogging. I know she’s a woman who loves her vegetables and herbs, and this salad is full of flavor from the slightly cooked broccoli and cauliflower, and the tarragon vinaigrette. Broccoli and cauliflower are both on the list of The World’s Healthiest Foods, since they are loaded with nutrients and are high on the list of cancer fighting foods. In fact, broccoli, cauliflower, brussels sprouts, cabbage, greens, and others belong to a group called cruciferous vegetables, all of which are considered to have cancer-preventing ingredients. If all that wasn’t enough reason to eat this salad, it’s also very low in fat, even with the little sprinkling of parmesan cheese I couldn’t resist adding to the recipe.

Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette
(Makes about 4 servings, recipe slightly adapted from The G.I. Diet Express.)

3 cups broccoli flowerets
3 cups cauliflower flowerets
1/2 red onion, chopped
1-2 T Parmesan cheese

Dressing Ingredients:
2 T olive oil
4 tsp. fresh lemon juice
1 tsp. lemon zest
2 tsp. Dijon mustard
1 tsp. chopped fresh tarragon
salt and fresh ground black pepper to taste


Steam broccoli and cauliflower until barely tender-crisp, less than 5 minutes. (Vegetables can also be cooked in boiling water 2 minutes.) Let vegetables drain well and come to room temperature.

Whisk together olive oil, lemon juice, lemon zest, Dijon, fresh tarragon, and salt and pepper. In bowl with a tight lid, combine broccoli, cauliflower, and red onion. Mix in dressing. Put lid on and let salad sit for about 30 minutes before serving.

When ready to serve, turn salad upside down a few times with lid on to get vegetables coated with dressing. Put in serving bowl and sprinkle with Parmesan cheese if desired. Serve at room temperature.

This will keep in the refrigerator a day or two, but the broccoli will lose the bright green color that makes the salad so pretty. If you don’t have fresh tarragon, other herbs like basil, oregano, or marjoram could be substituted. I would increase the amount if using other herbs.

Printer Friendly Recipe

South Beach Suggestions:

This salad is a perfect and healthy side dish for any phase of the South Beach diet. This would taste great with Grilled Chicken with Lemon, Capers, and Oregano and Grilled Zucchini for phase one. For phase two or three, skip the zucchini and add something like Basil and Parmesan Rice with Pine Nuts.

More Cruciferous Salads with Broccoli or Cauliflower
(Recipes from other blogs may or may not be South Beach friendly, check ingredients.)
Sweet and Sour Broccoli Salad
Broccoli and Radish Salad with Gorgonzola
Chinese Broccoli Salad
Broccoli Salad from Simply Recipes
Salad with Cauliflower, Olives, Capers, and Roasted Pine Nuts from Lucullian Delights
Broccoli, Pepper, and Celery Salad from A Veggie Venture
Cauliflower and Apple Salad from A Veggie Venture
Broccoli Salad with Thai Peanut Sauce from 28 Cooks

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

21 comments on “Broccoli and Cauliflower Salad with Lemon, Dijon, and Tarragon Vinaigrette”

  1. Is that T in "1-2 T Parmesan cheese" and "2 T olive oil" a Tablespoon?

  2. Sounds really good. I think I might make this for thanksgiving.

    Thanks for the recipe!

  3. Tarragon, I felt in love with it. What about your first love? Isn’t it jealous?

  4. This sounds very good, Kalyn,

    Usually, the volatile compounds in tarragon are to strong for me–too much like licorice, or flavors in that family, of which I can take only very small quantities– but tempered with the mustard and lemon, it will be refreshing and not overwhelming.

  5. Great idea, and since I love tarragon a must try with me.
    Just made mustard with tarragon, will post it this week. 🙂

  6. Thanks, you’ve given me a great idea for what to do with the broccoli in my veggie drawer. Ashamed to admit that the last TWO times I’ve bought broccoli, it has gone bad before I’ve used it. What’s wrong with me?!?! Anyway, as you know, I adore tarragon—and I have a great quantity of it on my patio begging to be used—but I would never have thought to add it to a nice lemony vinaigrette for dressing broccoli.

  7. Tarragon is a delicious alternative to more common herbs, especially in salads such as this one.

  8. Lemon and tarragon are so good together! I never think of broccoli and cauliflower in a salad but I saw some beautiful broccoli at the market today… Maybe a break from zucchini!

  9. Bradley I liked the combination a lot. So far I’ve used mustard/tarragon in two recipes, and in both I’ve reduced the amount of mustard a tiny bit to let the tarragon shine through, but that’s just my preference.

    Tanna, I am indeed jealous that you have preserved lemons. That’s something I’m going to look for in Chicago. If I don’t find them there, I guess I’ll have to stop being lazy and make some!

    Toni, hope you’ll like it.

  10. I’ve been into eating a lot of broccoli recently, and I just picked up a beautiful head of cauliflower. Never thought of using tarragon with these veggies, though. I’ll give it a try.

  11. Ok, Kalyn, you are absolutely right, I really need to get back to salads. This is the one to start with. The only thing I’ll change is to add a little preserved lemon to the dressing! Oh it will add such sparkle.

  12. Sounds like a great combo. I like the combination of dijon and tarragon and have used that to also make compound butters.

  13. Patricia, thanks. I wasn’t sure if these veggies were too strongly flavored for the tarragon, but they were wonderful together.

    Peter, great idea.

    Thanks Kelly and Jenny.

    Simona, I think tarragon needs quite a bit of sun. I have mine where it gets sun at least 12 hours a day.

    Pam, hope you like it.

    Maria, thanks. I got a tripod and I’m loving it.

  14. I am glad you are exploring new ways to use tarragon. Great photo!!

  15. I love tarragon and mine is thriving, all I ever use it on is chicken salad, so I can’t wait to try this vinaigrette.

  16. I have been waiting for my tarragon to thrive so I could use it in one of the recipes you have posted that use it an ingredients. At this point I am afraid that I will have to buy some if I want to try any of the delicious dishes you have been posting. I guess my little patch does not get enough sun for tarragon.

  17. Sounds yummy, Kalyn!

  18. How healthful, I’ll have to give it a try.

  19. I have a similar salad…great winter or summer!

  20. You’ve put together two of my favorites veggies, Kalyn – I would love to try that vinaigrette, too!

Leave a comment »