Sunday, April 25, 2010
Lemony Watercress and Cauliflower Salad (SCD, GFCF)
This lovely salad was inspired by a pasta salad recipe in "Greens Glorious Greens!" by Johnna Albi & Catherine Walthers. I substituted cauliflower for the pasta.
1 head Cauliflower
1 bunch Watercress
1 small Red Onion, diced
about 2/3 cup Kalamata Olives, chopped
Grated Rind of 2 small or 1 large Lemon
Juice from Lemon
4 TBSP. Extra Virgin Olive Oil
Salt and Pepper to taste.
Cut cauliflower into bite size pieces and steam for about 8 minutes, just until tender. Run under cold water to cool. Pick watercress leaves from the stems. Rinse leaves well and spin dry. Chop slightly.
Combine cauliflower, watercress, red onion and olives in a mixing bowl. In a small bowl, whisk lemon rind, lemon juice, olive oil and seasoning until combined. Toss with veggies. Chill to allow flavors to combine.