February 20, 2015

Cauliflower & Radish Microgreen Salad with Lemon-Caper Dressing



Ingredients:
1 large head cauliflower, lightly steamed and cooled
1 1/4 (loose) cup red radish microgreens
2 oz freshly squeezed lemon juice
2 oz extra virgin olive oil
1 tablespoon nonpareil capers
1 teaspoon Dijon
sea salt
freshly ground black pepper


Directions:
Toss together the cauliflower and microgreens. Set aside. Whisk together the juice, olive oil, capers, Dijon, salt and pepper. Drizzle over the salad, toss again.

My thoughts:
I know Baltimore doesn't have it as bad as say, Boston but I am over snow and cold and winter. So I decided to throw together this bright little salad to cheer me up. Cauliflower is always good this time of year and microgreen taste spring-like but are grown hydroponically indoors, year-round so I thought it was the perfect pairing. I used a super juicy (also in season) lemon and my perennial favorite, capers to make a light, zippy dressing. The result? A fresh tasting, "winter salad" that makes one dream of a day without a windchill.


 photo coconut-sig_zpsb2fb208a.jpg

1 comment:

  1. This dish and looks and sounds really lovely!

    ReplyDelete

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