4 cups broccoli florets
4 cups cauliflower florets
6 black olives, pitted and slices
½ cup mustard vinaigrette ( see below)
Freshly- ground black pepper
Method – in a large pot of rapidly boiling salted water, parboil the broccoli and cauliflower until they are just tender. Do not overcook, drain refresh in ice water, drain again thoroughly, and place in a medium bowl. Add the olives.
Pour the mustard vinaigrette over the vegetables, and toss lightly. Transfer the salad to a serving platter, season with pepper, and serve immediately.