Jun 18 2014

Cauliflower Salad

Published by at 3:04 am under Salads,Uncategorized

Summer has arrived, and I know you’re tired of hearing the cliche that we all want to fit into our bikinis, trunks, girdles, thongs, and what have you not; I get it. But that doesn’t mean we should be eating like a bird. I still crave hearty food in the summer, but I also want refreshing food made from seasonal ingredients from a local farmers market with bright flavors.

Salads are a perfect celebration for all your farmers market finds. Here’s one that will be satisfying enough as a meal on its own. The star is the cauliflower, purple if you can find it. It adds a beautiful color to this already rainbow of a salad.

Cauliflower Salad Recipe
Serves four –
Purple cauliflower head
A medium avocado
A pint of cherry heirloom tomatoes
Small red onion
One large English cucumber
1/2 cup of fresh basil

Dressing ingredients:
Organic lemon
Tablespoon of stone ground mustard
Tablespoon of clover honey or one teaspoon agave nectar
1/4 cup extra virgin olive oil
Salt and pepper to taste

Bring a pot of water to boil.
Cut the cauliflower into 1 inch florets. Place them in the boiling water for 90 seconds. Remove them gently and place them into an ice bath to retain their purple color.

Cut your tomatoes in half. Chop the avocado and cucumber into 1/2 inch cubes. Medium dice your red onion. Place all these ingredients and your cauliflower in a serving bowl.

Zest and juice the lemon into a small bowl or cup. Add the mustard and honey. Steam in the olive oil as you whisk until the dressing emulsifies.

Toss the salad with the dressing.

Chiffonade the basil by rolling the leaves like a cigar and then chopping the rolled up basil to create confetti-like strips of basil. Garnish over salad.

Bon Appetit!


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