I’m forever a devotee of a bed of fresh leafy greens. That said, it's also nice to put arugula, kale and/or spinach on pause and opt for vegetables with a real crunch. Like a sliced cauliflower, Turkish cucumber and radish kind of crunch. Enter this refreshing salad that has all three–plus peas, scallions, mint and a yogurt dressing. I’ve also been on a pea and cauliflower kick as of late, and this summer-perfect recipe gave me a reason to combine those things. I also could eat radishes incessantly. The ultimate win-win.
Crunchy salads are definitely a great way to welcome summer. Can you think of better accompaniment to grilled steaks, sausages, burgers or vegetables? It's a fantastic compliment and way to even out those red meat flavors. Plus, the creamy yogurt dressing provides a sweetness yet peppery-ness that's surprisingly versatile. Be sure to let the dressing really coat the salad for 20+ minutes, so it absorbs everything. It's also a great salad to make ahead and refrigerate for a couple hours or overnight.
A few weekends back, I made this salad for a friend’s birthday BBQ. The grilling hadn't started yet so we started picking at hummus and corn tortilla chips (the typical/preferred snack amongst nearly all catch-up conversations). At first there was a shortage of forks, so we dug into the salad using said chips and voilà: A makeshift dip. INGREDIENTS
Cauliflower, Radish & Pea Salad Adapted from Feasting At Home
INGREDIENTS
2 cups fresh peas, blanched for 90 seconds and cooled
½ head cauliflower, finely sliced
3 Turkish cucumbers, finely sliced
6 radishes, finely sliced
1 cup chopped mint
5 scallions, finely sliced
Micro greens for garnish
Yogurt Dressing:
1 cup Greek style plain yogurt
3 tablespoons lemon juice
2 tablespoons olive oil
1 ¾ teaspoon kosher salt
Fresh cracked pepper
1 tablespoon honey
In a large bowl, combine the salad ingredients.
In a small bowl, whisk the yogurt dressing ingredients together.
Mix the dressing into the veggies and toss. Let stand for 15 minutes so all the salt absorbs. Stir again before serving and garnish with micro sprouts.