Editorial contributor and cooking phenom Hannah Klinger is posting this Saturday for our fourth installment of Salad Saturday.
I’m kind of over leafy salads these days. Greens are great, sure, but I’m looking for bases with a little more interest, a little more excitement.
For crunch, fennel, celery, and cucumber make great salad bases, best with a slightly sweet vinaigrette like orange juice or apple cider vinegar. My favorite dish at a local Greek restaurant is horiatiki: red onion, tomato, cucumber, and olive with an island of feta floating on top. No greens necessary here, there’s no room in the bowl!
This week, it’s all about cauliflower. Cauliflower is a natural sponge, soaking up whatever flavors are nearby. Simmered until crisp-tender and marinated in a pungent dressing (in this case, a salsa verde), a simple vegetable becomes extraordinary. Serve as a side or a lively addition to the ever-present vegetable party tray.
Cut 1 head of cauliflower into small florets; discard core. Add to a large saucepan of boiling water and cook 2-3 minutes or until crisp-tender. Drain and rinse under cold water.
Toss with a quick salsa verde:
1 garlic clove, minced
1 tablespoon capers, chopped
2 anchovy fillets, minced
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/3 cup olive oil
Let marinate at least 1 hour before serving. Enjoy!