Another salad recipe, this time by request. :) I made this cauliflower and chicken salad at lunch today, from the Moosewood Restaurant Daily Special
cookbook.
Roasted Red Pepper & Cauliflower Salad
adapted from Moosewood Restaurant Daily Special
1 roasted red pepper, sliced
1/2 head cauliflower, cut into florets
1 large russet potato, sliced into rounds
2 T olive oil
dash of salt
4 c spinach or salad leaves
2 T chopped parsley
8 olives
Dressing
2 T vegetable oil
2 T olive oil
1 T fresh lemon juice
2 T cider vinegar
2 garlic cloves, minced
2 t fennel seeds
1/4 t salt
pepper
Roast the cauliflower and potato slices, tossed with olive oil and salt (about 20 minutes). Whisk together the dressing ingredients. Arrange the salad leaves on plates or a platter. Mix the red pepper and roasted vegetables and place on the salad leaves. Drizzle the dressing on top, sprinkle with parsley and olives.
When I made this salad today I increased the quantities of cauliflower to a whole head and used several potatoes. I omitted the olives since Ant is not a big fan (and hence we never have any in the house). And I added grilled chicken on top to make this into a meal. I cooked the chicken on our new, bigger George Foreman grill.
