ingredients

500 g cauliflower (1 small)
1 tuft of broccoli
1 small yellow pepper
1 small red pepper
2 shallots
1 tbsp. to s. domed mustard
8 sprigs of flat parsley
2 1 tbsp. to s. olive oil
Tabasco

Equipment

1 large saucepan
1 colander
1 small pan
1 fine strainer

Steps

Step 1

Prepare the peppers: black pepper peppers skin with the flame of the gas. Remove it by rubbing under the tap, above the colander. Take off the tail and pips, cut the flesh into pieces, put them in a bowl.

2nd step

At the same time: separate cauliflower and broccoli into small bunches; cut the stems too big. Cook the cauliflower 8-9 min in boiling salted water, drain; cook the broccoli in the same way 6-7 min, drain. Put them in the salad bowl with finely chopped parsley.

Step 3

To serve: heat in the pan 2 tbsp. to s. of oil and chopped shallots in fine rings. When they are golden and a bit crunchy, pour in the fine strainer over a bowl. Add mustard, 1 tbsp. to s. of water, 1 tsp. to s. of oil and 2-3 strokes of Tabasco; beat with a fork. Spread over the warm salad, mix, sow the shallots on the whole.

tips

Black peppers. It's very easy: put them on the flame, do something else in the kitchen while one side darkens; hold them by the tail and turn them to blacken another part, etc. If you do not have gas, blacken them on a plate under the oven grill.