1largecauliflowerabout 1 lb, cut into small florets
3carrotsjulienned
1red peppercut into strips
1can19 oz or 2 cups cooked Lima beans, drained
Lemon Pesto:
1cupfresh basil
¼cuppine nuts
¼cupolive oil
¼cuplemon juice
½tsplemon zest
1clovegarlic
Salt and pepper to taste
Instructions
Blanch the cauliflower and carrots by boiling or steaming for 5 minutes, then immediately plunging them into ice water to stop the cooking process.
Drain well.
In a large salad bowl, combine the blanched cauliflower and carrots with the red pepper strips and Lima beans.
In a blender or food processor, combine the basil, pine nuts, olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
Blend until smooth to make the lemon pesto.
Pour the lemon pesto over the vegetables and beans in the salad bowl, and toss until everything is evenly coated.
Refrigerate the salad for several hours to allow the flavors to meld.
Serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
This vibrant salad pairs well with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. Their acidity complements the lemony pesto while refreshing the palate between bites of the hearty salad.