Cauliflower Tomato Salad Recipe
We recently had guests for dinner and I made a cauliflower and tomato salad. I explained to our guests how this "salade de chou fleur et tomates" was made and the following day our guests emailed me back thanking me for this new recipe.
Inevitably, whenever we have guests over, my mother-in-law exclaims "Look what an amazing dish Jackie made today! Did you know Jackie has a food website? She posts daily recipes on PhamFatale.com and she's a soon-to-be published author." And whenever she goes anywhere, she talks about my cooking and about PhamFatale.com. And now that I have my first cookbook coming out soon ("Haute Potato" due on December 18th), she hands out cards to promote my book. She's my own one-woman PR firm!
Back to the dish...I boiled cauliflower very briefly then flavored it with champagne vinegar and a bit of honey. I mixed the cauliflower with beautiful heirloom tomatoes from our garden and shredded lettuce. For a nice contrast in texture, I added lightly toasted almond slices. If you want more crunch you could also top the salad with croutons.
Yields: 8 servings1 head cauliflower
juice of 1 lemon, freshly squeezed
6 tablespoons champagne vinegar
¼ cup extra-virgin olive oil
2 teaspoons green, pink, white and black peppercorn medley, freshly cracked
4 cups lettuce, shredded
4 heirloom tomatoes, cored and coarsely chopped
¼ cup sliced almonds, lightly toasted
Soaking the cauliflower:
To prepare the cauliflower, remove and discard the green leaves and the stem.
Place the cauliflower in a large bowl, cover it with water and add the lemon juice. Stir well. Soak (see tips) for 5 minutes, then drain.
Fill a pot with cold salted water and bring to a boil. Add the whole cauliflower, bring back to a boil, then reduce the heat to medium-low. Cook for 15-18 minutes. The cauliflower should be fork-tender (not mushy). Drain the water. Season with 1 teaspoon of salt and ¼ teaspoon of pepper. Allow to cool a little.
Once the cauliflower is cool enough to handle, cut into wedges from the bottom. Pull and separate the small florets.
In a large serving bowl, add the warm cauliflower and drizzle with the champagne vinegar. Season with salt and pepper. Toss well. Let sit for 30 minutes before serving. At the last minute, add the shredded lettuce, chopped tomatoes and sliced almonds. Toss well.
Soak the cauliflower in the "vinegary" liquid to prevent oxidation (turning brown) of the vegetable.
You can find champagne vinegar at Trader Joe's.
You could make the same salad using broccoli florets; just shorten the cooking time and transfer them quickly into an ice bath so the salad keeps an appealing green color.Published By: on August 3, 2012.