Filling Salads
Salad does not mean a few leaves on a plate or a simple garnish. A salad can be filling and a great salad can even be served as a main meal. This salad makes a lovely side dish for a fish course. I also made a french dressing to go with the salad, this really gave the cauliflower a lovely flavour and worked well with the spring onion.
This recipe was adapted from 'The Best Of Sainsbury's For Vegetarian Cooking' (Reed International Books Limited, 1992)
Ingredients:
1 small cauliflower (broken into florets), a handful of watercress, 4 spring onions (chopped), 2 tbsps sesame seeds (roasted)
French Dressing:
For this salad I did not use measurements as I normally do. I only wanted to make a little and I didn't want an overwhelming vinegar taste. Make sure you taste, there is nothing worse than a horrible dressing on a fresh salad.
4 dashes of olive oil, 4 tbps white wine vinegar, a dollop of french mustard, a crushed garlic clove, salt and pepper and a little sugar.
French dressing is usually made with honey, but I was not too keen on adding honey.
Method:
1. Make the french dressing by mixing all of the ingredients together. This can be done by mixing or shaking in a blender or in a jar.
2. Cook the cauliflower for 3 minutes. You can do this is boiling slightly salted water.
3. Drain and cool the cauliflower down. Then put in a bowl.
4. Add the watercress and spring onions.
5. Add the dressing and mix it well.
6. Add the toasted sesame seed for some crunch, then transfer to a salad bowl.
Saffy's Top Tip
Toasting sesame seeds really does not take long at all, after 2 minutes remove when they are brown. You do not have to roast sesame seeds, but they do add a little something something.
Salad does not mean a few leaves on a plate or a simple garnish. A salad can be filling and a great salad can even be served as a main meal. This salad makes a lovely side dish for a fish course. I also made a french dressing to go with the salad, this really gave the cauliflower a lovely flavour and worked well with the spring onion.
This recipe was adapted from 'The Best Of Sainsbury's For Vegetarian Cooking' (Reed International Books Limited, 1992)
Ingredients:
1 small cauliflower (broken into florets), a handful of watercress, 4 spring onions (chopped), 2 tbsps sesame seeds (roasted)
French Dressing:
For this salad I did not use measurements as I normally do. I only wanted to make a little and I didn't want an overwhelming vinegar taste. Make sure you taste, there is nothing worse than a horrible dressing on a fresh salad.
4 dashes of olive oil, 4 tbps white wine vinegar, a dollop of french mustard, a crushed garlic clove, salt and pepper and a little sugar.
French dressing is usually made with honey, but I was not too keen on adding honey.
Method:
1. Make the french dressing by mixing all of the ingredients together. This can be done by mixing or shaking in a blender or in a jar.
2. Cook the cauliflower for 3 minutes. You can do this is boiling slightly salted water.
3. Drain and cool the cauliflower down. Then put in a bowl.
4. Add the watercress and spring onions.
5. Add the dressing and mix it well.
6. Add the toasted sesame seed for some crunch, then transfer to a salad bowl.
Saffy's Top Tip
Toasting sesame seeds really does not take long at all, after 2 minutes remove when they are brown. You do not have to roast sesame seeds, but they do add a little something something.
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