Cauliflower, Asparagus, Pea, and Herb Salad

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This salad was born as I was making it. As I was roasting the cauliflower with the idea of making some kind of salad, I was exploring the options in my head. I wanted to add texture and flavors that would complement a Moroccan lamb dish we made for Passover dinner. I wanted the salad to be refreshing and not too packed with flavors as the lamb was already very flavorful. And I had to use what I already had in the fridge. The result is a refreshing, delicious salad that can accompany any meat, chicken, or fish dish, as the flavor is mild and lends itself to a wide variety of flavors.

Cauliflower, Asparagus, Pea, and Herb Salad

Servings 6

Ingredients

  • 1 medium cauliflower head
  • 1 cup frozen green peas
  • 7 asparagus spears
  • 1/2 cup green onion, chopped
  • 1/2 cup parsley leaves, thinly chopped
  • 1/2 cup mint leaves, thinly chopped
  • 1/2 cup cilantro leaves, thinly chopped

Vinaigrette

  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp salt1/4 tsp
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 400F.
  • Cut the cauliflower into small florets, and place on a baking sheet. Sprinkle with some salt and drizzle a little oil on top. Roast in the preheated oven until cauliflower has soften, about 20 minutes. Remove from the oven and let cool.
  • Remove 2 inch of the bottom of the asparagus and slice the spears on an angle into 2 inch pieces.
  • In a medium saucepan, place the asparagus and the peas. Fill the pot with water just to cover the veggies and bring to a boil on high heat. Cook for 2 more minutes, then remove from the heat.
  • Transfer the asparagus and peas to a bowl filled with ice water, to stop the cooking process and retain the green color of the veggies. Remove the veggies from the bowl once cold.
  • In a large bowl, combine the roasted cauliflower florets, peas, asparagus, and the chopped herbs.
  • In a small jar combine the ingredients for the vinaigrette. Closed the jar with the lid and shake well until the dressing emulsifies.
  • Pour the dressing over the salad and mix it in well.
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: asparagus, cauliflower, salad
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