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Preparation time
30 minutes
Total time:
50 minutes
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Ingredients
DRESSING
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60 mL (1/4 cup) finely chopped parsley OR
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45 mL (3 tbsp.) finely chopped fresh basil
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5 mL (1 tsp.) Dijon mustard
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5 mL (1 tsp.) honey
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15 mL (1 tbsp.) red wine vinegar
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125 mL (1/2 cup) olive oil
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To taste freshly ground pepper
SALAD
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1 L (4 cups) 3 cm (1 1/4 in.) cauliflower florets
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1/2 red onion, cut in thin wedges
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30 mL (2 tbsp.) olive oil
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15 mL (1 tbsp.) your choice of finely chopped fresh herbs (rosemary or thyme) OR
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7 mL (1 1/2 tsp.) crushed fennel or coriander seeds
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To taste salt and freshly ground pepper
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8 cherry tomatoes, halved
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1 L (4 cups) your choice of leafy vegetables (spinach, arugula, baby kale, etc.)
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175 mL (3/4 cup) mini bocconcini (about 1/2 tub)
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100 g (3 oz.) ham, cut into 1/2 cm (1/4 in.) strips (about 8 slices)
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250 mL (1 cup) store-bought or homemade croutons
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Directions
DRESSING
- Combine all ingredients in food processor or with immersion blender.
- Taste and adjust seasoning as needed. Set aside.
SALAD
- Preheat oven to 200°C (400°F).
- Line baking sheet with parchment paper.
- Toss cauliflower and onions in a bowl.
- Add olive oil, herbs or spices, and season with salt and pepper.
- Bake for 20 minutes. Let cool.
- Place cauliflower and onion in two 1-L (4 cups) containers.
- Layer tomatoes, one-third of leafy vegetables, cheese, another third of leafy vegetables, ham, and the remaining third of leafy vegetables, and top with croutons.
- Add desired quantity of dressing and toss well.
CHEF’S SECRETS
- This meal-size salad can be prepared 24 hours in advance, without croutons and dressing.
- Vary veggies, deli meat, and cheese to taste.
- Dressing keeps three days in fridge.
- Leave at room temperature at least 30 minutes before serving.
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