This is a simple but delicious salad that’s perfect for the warm days of Spring and Summer.
The cauliflower and carrot are a wonderful base, but the real star of this salad is the dressing. When Maggie and I were on vacation recently we stopped by an artisan oil and vinegar shop and found a delicious lemongrass mint white balsamic vinegar. It’s tangy and herbal, sweet and acidic – and it makes the perfect base for dressing! Pairing it with refreshing parsley makes for a wonderful little salad.
If you can’t find a lemongrass mint white balsamic vinegar – a very real possibility – then you could certainly make your own. Allowing some pulverized mint and lemongrass to sit in white wine or white balsamic vinegar will give you a perfectly serviceable home substitute.
Whip this up for a picnic or a big barbecue party and enjoy!
Cauliflower Carrot Salad (serves 2-3)
Ingredients
- 1 lb of cauliflower, minced
- 2 large carrots, shredded
- 2 tablespoons olive oil
- 2 tablespoons of lemongrass-mint vinegar
- 1/2 cup of parsley, chopped
- salt and pepper, to taste
Instructions
- Pre-heat the oven to 400 degrees. Toss the carrots and cauliflower with olive oil and season lightly with salt. Spread the veggies on a baking sheet, place in the oven and cook for 10-15 minutes until the veggies are al dente.
- In a bowl, combine the olive oil and vinegar and whisk vigorously until the two are emulsified. Add the chopped parsley and season with salt and pepper to you liking.
- Toss the veggies with the dressing and serve!
Leave a comment