- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Friday, 24 August 2018
Cauliflower, rocket, pine nut and currant salad
I made it at lunchtime and wrapped some in a flatbread. It was so good I then ate the rest of it. I really liked the simple olive oil and balsamic dressing. I tried with less olive oil but it needed the full amount in the recipe and some seasoning to make it right.
Speaking of potatoes, what a week in Australian parliament with the Liberals in a bloodbath that involved two challenges to the Prime Mininstership, three ministers running for PM, relief that Mr Potato Head didn't succeed and wariness that ScoMo is our new PM. No wonder our week ended with roasting marshmallows over a friends outdoor fire rather than with a virtuous salad. But I am looking forward to the end of winter and more salads on the horizon.
I am sending this to Allotment to Kitchen (and co-host VegHog) for Eat Your Greens.
More cauliflower salads at Green Gourmet Giraffe:
Cauliflower, cranberry, feta and walnut salad (gf)
Cauliflower and sesame salad (gf, v)
Celery, watercress and cauliflower salad (gf, v)
'Raw' mock fried rice (cauliflower salad) (gf, v)
Warm vegetable and lentil salad (gf, v)
Cauliflower, rocket, pinenut and currant salad
Inspired by taste.com.au
1 large handful rocket (arugula)
1 tbsp olive oil
1/2 tbsp balsamic vinegar
1 cup of roasted cauliflower
1 tsp toasted pine nuts
1/2 tsp currants
squeeze of lemon juice
In a small mixing bowl, toss together rocket, olive oil, balsamic vinegar and seasoning (I added a pinch of salt and a shake of pepper). Arrange rocket on a plate. Top with cauliflower, pine nuts and currants and a squeeze of lemon juice.
NOTES: you could scale this up but might not need quite as much oil and vinegar dressing because I think my generous handful of rocket could have done with a bit less dressing. Don't skimp on the oil to vinegar ratios as it needs the 2:1 oil to vinegar. I forgot to scatter with parsley.
On the Stereo:
U218 Singles: U2