Sunday, October 28, 2007

Cauliflower Salad with Garlic Shrimp


This tangy cauliflower salad can be eaten cold, warm, or at room temperature. Aside from the cauliflower and something pickled, you can throw in any veggies you like. If you allow the salad to marinate in the dressing for an hour or so, it's even better.

Salad:
-1 small head cauliflower, cut into flowerettes
-1 watermelon radish, peeled and julienned
-10 spears pickled asparagus, cut in 1 inch lengths
-1 cup marinated artichoke hearts, chopped
-1 cucumber, peeled, seeded and sliced

Boil the cauliflower flowerettes in salted water until fork tender. Drain and toss with other ingredients. Dress with the following dressing.

Dressing:
-1 tb whole grain mustard
-2 tb olive oil
-2 tb balsamic vinegar

Combine thoroughly.


Garlic Shrimp are literally a 5 minute dish. Simply mince about 10 cloves of garlic and chop some cilantro. Sautee the garlic in a bit of butter until just beginning to brown. Add in about a lb of shelled and cleaned shrimp and sautee for just a couple of minutes. Add a squeeze of lemon and the chopped cilantro and you are ready to go.

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# posted by Giao and Alexis @ 7:40 PM
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