It is rainy and gross. Slushy ice coats the hoods of cars as they drive by. Robins hide away with their speckled eggs. The thick fog hides the towering, prehistoric mountains. Yesterday it was sweltering hot and my eyeballs got so sunburned that I am still having trouble blinking. Where did spring go? The dirty trick of April Fools got me again. I crave crisp salads and fruits bursting at their seems with flavorful juices.
I have been obsessed with this Marinated Cauliflower Salad. Barely cooked florets steeped in tart green olives and white wine vinegar. Slightly spicy red onions and Dijon mustard; summon spring with this flavor explosion.
Cauliflower Salad adapted from Martha Stewart
1 Head of Cauliflower, trimmed and cut into small florets
1/4 Cup White Wine Vinegar
1/4 Cup Olive Oil
1/4 Cup Chopped Red Onions
1 Teaspoon Dijon Mustard
1/4 Teaspoon Crushed Red Chilies
4 Large Green Olives, thinly sliced
1 Tablespoon Olive Juice
1 Teaspoon Chopped Parsley
Salt and Pepper
Lightly steam or boil your cauliflower. You don’t want to overcook it, for you are looking for a bit of crunch. Drain and cool your cauliflower in a large bowl.
Whisk together all other ingredients and pour over the florets. Season with salt and pepper. Cover and refrigerate for at least an hour. Blow your guests away with this simple dish.