6 Tbs Dijon mustard
1 cup olive oil
1 large head of cauliflower, cut into 1-inch florets (about 6 cups)
2 cups Kalamata olives, pitted, halved
1 1/2 cups chopped celery
1 bunch green onions, chopped
1/4 cup chopped fresh Italian parsley
16 cups arugula (about 10oz)
1) Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
2) Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.
Review: Once again, I substituted baby spinach for the arugula. I think it’s a better taste, but it’s also a better bargain. We buy a big box of organic baby spinach every week at Costco for less than $4. I really liked this and thought it had a great tang to it. However, Mike thought it was too bitter. I’m sure that could be remedied with some tweaking of the dressing.
No comments:
Post a Comment