I like to change up salads
by using vegetables that are normally served hot. This time I added curried
cauliflower florets.
You need to boil the
cauliflower for 5 minutes in salted water. Then drain them and refresh
them in cold water to stop further cooking at that point. Drain again and
pat dry with paper towel.
Heat some olive oil and
1/4tsp of curry powder in a pan and fry up your cauliflower until it has golden
edges. Take it out and rest it on kitchen paper.
Don't throw the curried oil
out. Keep it to use in the dressing. Deglaze the pan with white
balsamic vinegar (or whatever is your favourite vinegar) and pour that into the
oil. Add 1 clove of garlic finely chopped or crushed into the oil/vinegar
mix while it is warm. It will take the raw edge off the garlic. Add
½ tsp of hot chilli jam (or other chilli sauce).
Prepare your other salad
ingredients but don't assemble your salad until right before you need it and
the dressing mustn't go on until you are serving up. The reason for this
is the inclusion of shredded lettuce which just goes all yucky if it is mixed
with other salad vegetables too early and starts deteriorating the moment the
dressing hits it. In fact because of this I quite often don't put lettuce
into salads.
So apart from the curried
cauliflower I had:
¼ red onion
Apple cucumber (which was
fiddly to peel and I felt a little bit bitter – I'll use the standard ones next
time)
Tomato
Shredded lettuce (just a
few leaves sliced thinly)
Capsicum (bell pepper)
A little bit of raw
zucchini
A hint of chopped fresh
basil and mint
This was not the prettiest
salad but the flavour of the curry and the cauliflower was very nice.
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