Ingredients (serves 6-8):
1 tablespoon plus ½ teaspoon sea salt, divided 1 small head cauliflower, cut into bite-size florets
1 small head broccoli,cut into bite-size florets 1 large celery stalk, thinly sliced on a diagonal 1 bunch radishes, thinly sliced
4 scallions, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon chopped thyme leaves
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil
1. Bring a medium pot of water with 1 tablespoon sea salt to a boil. Add cauliflower and cook for 4 minutes, until just tender. Remove cauliflower and rinse under cold water. Drain; set aside.
2. Bring water back to a boil. Add broccoli and cook for 1 minute, until tender-crisp. Remove broccoli and rinse under cold water. Drain.
3. In a large bowl, combine cauliflower, broccoli, celery, radishes and scallions.
4. In a small bowl, whisk together apple cider vinegar, thyme, Dijon mustard, honey, black pepper and remaining ½ teaspoon sea salt. While continually whisking, stream in olive oil. 5. Toss salad with dressing and let sit for 30 minutes at room temperature before serving.