a clean-out-the-fridge salad
I spend a presumably unhealthy period of time … oh you thought I used to be going to say scrolling TikTok and watching different individuals clear their flats? I imply, sure, that too. However I used to be going to say debating whether or not one *wants* a recipe for one thing I prefer to make, similar to a salad. Doesn’t everybody simply seize random issues that should be used up and assemble them with a dressing? But my different favourite factor on social media is when one thing seems in my feed that I didn’t know I used to be craving and I spontaneously should cease what I’m doing and kick all of my present cooking plans to the curb to make it. What if that is the one that gives this for you?
Thus, right here is the salad I craved final week earlier than hopping on a airplane to Minneapolis. After lettuce has been so costly, it felt well timed to concentrate on one with out leaves… till I noticed the worth of cauliflower. However the fantastic thing about this sort of salad is that you just needn’t really feel overly tethered to those particular elements. That is merely a template for what I think about a wonderful heat vegetable salad: a sturdy vegetable roasted till almost scorched on the edges however nonetheless slightly chunk inside, so it doesn’t collapse into mush. One thing salty and crunchy; right here I’m utilizing chopped salted pistachios however you can use one other nut or sunflower seeds. Subsequent it wants one thing complicated like pickled or roasted onions; right here I’m utilizing segments of scallions as a result of I’ve scallions extra usually in my fridge than I’ve virtually anything. A heat salad can deal with an extra-zippy dressing, as the warmth mutes it, so I’m utilizing an entire lemon in mine, however to harmonize, I’ve additionally added bits of chopped dried dates (however different dried fruit would work too). Collectively that is excellent for me, and I hope it takes only a few tweaks to be excellent for you too.
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Cauliflower Salad with Dates and Pistachios
- 1 giant head of cauliflower (2 kilos or 905 grams)
- Olive oil
- Kosher salt
- Freshly floor black pepper
- 1 bundle (6 ounces or 170 grams) of scallions
- About 8 dried dates
- 1/2 cup shelled salted pistachios
- Juice of 1 medium lemon
Lop the greens off *half* your scallions and slice them thinly, setting them apart. Reduce remaining entire and white half of scallions 1-to-2-inch segments. Clear slightly area on the finish of your cauliflower baking sheet and add the scallion segments to it. Season the pan with extra salt and pepper.
Roast for 10 minutes then take away tray from oven (depart oven on) and use tongs to take away simply the charred scallion segments, putting them in a big bowl. Flip cauliflower items over for even browning and return it to the oven for an additional 5 to 10 minutes, till cauliflower is deeply browned in lots of spots. Don’t concern the char — it can style good, not burnt.
In the meantime, roughly chop the pistachios. Pit your dates, if wanted, and roughly chop. Make a French dressing with 3 tablespoons olive oil, the juice of 1 lemon, plus sufficient salt and pepper to season it very properly. Whisk (or mix, if you’re as obsessed along with your electrical frother as I’m). We would like a pointy lemon dressing right here, it can get milder because it coats the nice and cozy ingrednets, but when it’s positively too sharp in your style, mix 1 extra tablespoon olive oil.
When cauliflower is finished, add to bowl with charred scallions, together with dates, pistachios, and reserved scallion greens. Toss with dressing to style (I exploit virtually all of it), seasoning additional if wanted. Salad is sweet immediately however it additionally retains properly at room temperature for a couple of hours. [Leftovers are great warmed in the microwave for just 10 to 20 seconds, just to take the coldest chill off it it.]