5-2 Recipes: Bar Tartine Cauliflower Salad

Bar Tartine Cauliflower Salad

Prep time: 15 minutes

       

Please note: If you're sensitive to chillies, start with one, then add more to 

taste. You can seed them if you like, but the heat is a nice play off the

 creamy yogurt.

Yogurt Dressing:
1 cup strained or Greek yogurt
5 tablespoons unfiltered sunflower oil
2 garlic cloves, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon honey
1 1/2 teaspoons fine grain sea salt
freshly ground pepper, to taste

2 medium, Persian or Japanese cucumbers, seeded, cut into 1/2-inch dice

one 12-ounce head of cauliflower, trimmed into tiny florets
1 bunch green onions, cut into 1/4-inch rounds
1 cup cooked chickpeas
8 ounces button mushrooms, quartered
1 bunch radishes, trimmed and thinly sliced
1 or 2 green serrano chiles, stemmed and thinly sliced
1/4 cup sunflower seeds, lightly toasted

leaves from 1/2 bunch each fresh dill, flat-leaf parsley, and tarragon, chopped
sweet paprika, to serve

To make the yogurt dressing: In a large bowl, whisk together the yogurt,

 sunflower oil, garlic, lemon juice, vinegar, honey, salt, and pepper to taste.

 The dressing can be made up to a week in advance and stored in an

 air-tight container.Add the cucumbers to the bowl with the dressing along

 with the cauliflower, green onion, chickpeas, mushrooms, radishes, chiles,

 sunflower seeds, dill, parsley, and tarragon and let stand for 15 minutes.

 Toss all of the ingredients with the dressing and let stand until the

 vegetables begin to give off some liquid and the cauliflower begins to

 take on a silky

 texture, about 15 minutes longer. The salad should be slightly soupy.

Transfer the salad to a serving platter, finish with the paprika, and serve.

 Leftover salad will keep in an airtight container in the refrigerator for 

up to 2 days.

Serves 6.

source:

http://www.101cookbooks.com/archives/bar-tartine-cauliflower-salad-recipe.html

Adapted slightly from Bar Tartine: Techniques and Recipes,

 by Nicolaus Balla and Cortney Burns, Chronicle Books, 2014.