Broccoflower is a beautiful pale green vegetable with a delicate flavor. I like to bring out its flavor with a touch of French lavender.
Makes about 2 quarts.
- 1 small head of broccoflower
- 1 orange or red bell pepper
- 1 green bell pepper
- 1 medium tomato, seeded
- 2 c dry small bowtie pasta (Farfalle)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp lime juice
- 2 tsp red wine vinegar
- 2 tsp sugar
- 1 tsp culinary French lavender buds
- 1 tsp sea salt
- In a large pot, boil 2 quarts or more of salted water. Prepare a large bowl of ice water.
- Cut the broccoflower florets from the stem. Cut any large florets in half or thirds, so that all florets are bite-sized. Set aside.
- Cut the bell peppers and seeded tomato into a small dice and place in a large salad bowl.
- Drop the pasta into the boiling water and bring back to boil; stir. Cook 4 minutes. Add the broccoflower and cook all for another 4 minutes, or until the pasta is tender. Drain and place in the bowl of ice water to stop cooking process. Drain well. Add to salad bowl.
- In a small jar or bowl, mix together the oil, lime juice, wine vinegar, sugar, lavender and salt. Pour over the salad and toss. Serve immediately or for best flavor, chill a few hours before serving.