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
- 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
- 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
- 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.