Broccoli and Cauliflower Salad with Feta and Tarragon Vinaigrette

Ingredients

• 4 cups bite-sized broccoli flowerets
• 4 cups bite-sized cauliflower flowerets
• 1/2 red onion, chopped small
• 1 cup crumbled Feta cheese
• 4 T olive oil
• 1/4 cup mayo
• Zest from one lemon
• 3 T fresh lemon juice
• 1 T Dijon mustard
• 2 tsp. chopped fresh tarragon
• 1 tsp. Spike Seasoning
• Salt and fresh ground black pepper to taste

Directions

1. Set a pot of lightly salted water over high heat, and while it heats, cut the broccoli and cauliflower into bite-sized pieces. Once the water is boiling, drop in the cauliflower and cook for 1 minute.
2. Add the broccoli to the same pot and continue cooking for 2-3 minutes, stopping when the vegetables are just beginning to soften. Check a piece with a fork so you do not take them too far.
3. Pour the vegetables into a colander in the sink. Leave them there to drain thoroughly, or use paper towels to blot them dry if you want to move things along.
4. As the vegetables drain and cool to room temperature, finely chop the red onion and crumble the Feta.
5. Remove the zest from the lemon, then squeeze out the juice.
6. Chop the fresh tarragon, or the herbs you are using instead.
7. In a bowl, whisk the olive oil, mayo, lemon zest, lemon juice, Dijon, chopped tarragon, Spike Seasoning, salt, and pepper until you have a smooth dressing.
8. Once the broccoli and cauliflower have cooled to room temperature, toss them with as much dressing as you like.
9. Stir in the red onion gently.
10. Fold in the Feta carefully, then taste and adjust with salt and fresh-ground black pepper.
11. Serve the salad at room temperature.
12. Refrigerate any leftovers for 1 day or 2, though this salad is at its best soon after it is made.