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
freshly ground black pepper
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.
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.