Wednesday, March 5, 2014

Show Me The Green.

Winter salad. The words just sound wrong together. Like mortal enemies being forced to paint each others' nails. Salad may not sound like something you want to stuff your hibernating belly during winter but Spring is upon us my dears (well in Seattle the weather's been so screwed up this year that Spring started last October and skipped right over winter. ie: the apocalypse). It's time to start filling your mouth with green leaves that don't start with K and end in ALE. Screw kale. I'm frickin tired of kale. I swear if my small farm CSA sends me one more box of kale i'll seriously lose it. I just need a few months of a kale free life and perhaps I can come to love it again come next winter.

So yes, winter salad. We've started to get some really nice heads of lettuce (butter, red leaf, romaine) in our veggie box and I decided that it was time for a salad. My belly is full of cheesy warm casseroles and my blood has been replaced by soup. I need something light and not 100% beige in color. My body had officially shut down and it refused to function until I put some fresh vegetables in there. The circles under my eyes reverted back to the usual lovely greenish black color versus the sunken-in weird yellow grey they had become. My over bloated stomach went back to it's usual slightly pudgy but happy self. My teeth felt a little less loose in my mouth and my gums stopped crying tears of blood. This salad made me feel alive again. It was either that or the massive amounts of PCP I smoked prior to eating dinner. I think it was the salad though. I really do

Roasted Cauliflower and White Bean Salad with Truffle Parmesan Dressing

1 head cauliflower, cut into florets
1 19oz can white beans, rinsed and drained
1 head romaine lettuce (or what ever greens you want), washed, dried, chopped
1/2 English cucumber, peeled, halved longways, seeded, thinly sliced
1/2 red onion, peeled, thinly sliced

1/4 cup of fresh squeezed lemon juice
1 Tbsp Syrian za'atar (if you don't have it you can sub a mix of cumin, coriander and a tiny bit of cinnamon)

(the dressing)
1/2 cup Parmesan cheese, finely grated
1/2 cup olive oil
1/4 cup sour cream
2 tsp Dijon mustard
1/2 tsp white truffle oil
2 tbsps white wine vinegar
kosher salt and fresh cracked black pepper tt

Preheat the over to 375F. Chop up a head of cauliflower and spread it out on a sheet pan. Drizzle with olive oil, lemon juice, kosher salt, fresh cracked black pepper, and Syrian za'atar. Toss to coat and roast the cauliflower in the over for about 30 minutes or until tender (toss them once or twice while cooking so they don't burn). Set aside to come to room temp. 

In a bowl whisk all of the dressing ingredients until emulsified.

In a large salad bowl toss the beans, lettuce, cucumber, and red onion and enough dressing to coat until combined. Add roasted cauliflower and gently toss one more time. Add more dressing if needed and season with salt and pepper. Eat it as a meal or serve with some roasted fish or chicken. 

Side note. I don't smoke PCP. Especially not when I'm eating a healthy salad. That just seems counter-productive. xoxo