Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

Ingredients

2 garlic cloves

to taste Sea salt

6 tablespoons butter softened

2 teaspoons Dijon mustard

1/4 cup small capers drained, rinsed

1 lemon Grated zest

3 tablespoons marjoram chopped

to taste Black pepper

1 pound Brussels sprouts

1/2 pound head cauliflower white

1/2 pound head cauliflower green Romanesco

Equipment

mortar

pot

Directions

To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest, and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.)

Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.

Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.