Main courses

Cauliflower, broccoli and shrimp salad dressed with Balsamic Vinegar of Modena PGI Sauce

Ingredients (for 4 servings)

400g fresh shrimp tails

400g green broccoli florets

600g cauliflower florets

1 clove garlic

4-5 thyme springs

Aged Balsamic Vinegar of Modena PGI

Extra virgin olive oil


white pepper


Author: Monica Bergomi

Clean the cauliflower, remove the outer leaves, the stem and remove the florets, wash and discard the darker florets, if any, carve off the toughest part of the stem and slice into pieces.

Bring to the boil about five centimetre of water in a pan. Place the cauliflower and green broccoli florets in a steamer basket, or alternatively, in a metal pasta colander, making sure that the stems are downward and creating a single layer; indeed, it is better not to have them overlap, otherwise they will not cook uniformly. Put the lid on the steamer and cook on medium heat for 6/8 minutes.

Clean the shrimp by cutting open the back of the shell using kitchen scissors and a sharp knife or a toothpick to devein them, rinse and place in the steamer basket to cook them.

In the same pot used to cook the vegetables, add as much water as needed to reach the bottom of the steamer basket, then put into the water the clove of garlic peeled and cut into thin slices and the thyme springs. Cover and bring to a boil, insert the steamer basket and cook the shrimp for 2 minutes. Remove the shrimp from the basket, and save some tablespoons of the cooking water.

Prepare the sauce: blend the diced stems, 1 or 2 cauliflower florets, 3 tbsp Aged Balsamic Vinegar of Modena PGI and 2 tbsp of oil, salt and pepper. Should the sauce be too runny, add 1 or 2 tbsp of the shrimp’s cooking liquid that was set aside.

Prepare the plates: put a spoonful of sauce at the centre of each plate, arrange nicely the green broccoli and the cauliflower and place the shrimp as spokes around the vegetables.