Summertime is salad time, right? I love pasta salads, but there is the small issue of having to boil water for the pasta on a hot day…and a big green salad is dandy, but somehow leaves me feeling simultaneously virtuous and forlorn. I’ve eaten, but I don’t really feel satisfied. I will never get tired of a classic Caprese salad, but I fear my hair may turn gray before my tomatoes ripen this year.
I’ve gone crazy for this salad. It’s quick, requires no cooking, and is oh, so deliciously satisfying. After eating a bowl of it, I feel like I’ve eaten. It’s real food. Cold, crisp, tangy real food. In fact, I’ve gone so crazy for it that I’ve had it three times this week. The first day I just scarfed it up. The next day I had it with some chunks of fresh mozzarella on top. And on the third day I mixed it with a handful of farro. All good. Very good. And the salad stayed fresh and crunchy right up to the last bite on day three.
I’ve still got the other half of the head of cauliflower in the refrigerator and I think I may be ready for more…
Cauliflower and Kale Salad
(adapted from Steamy Kitchen)
- 6 large kale leaves
- 1/2 head cauliflower
- 1.5 cups cherry tomatoes, halved
- 1 tbsp finely chopped onion
- 1 tsp snipped chives
- ½ cup diced cucumber
- 3 tbsp freshly squeezed lemon juice
- 1 garlic clove, minced
- 1/4 tsp salt
- freshly ground black pepper
- 3 tbsp extra virgin olive oil
Tear the soft leaf of the kale away from the center stalk that runs throughout the length of the kale. Discard the tough stalk. Finely chop the kale leaves. Add to a large bowl, along with the cherry tomatoes, chives, onions and cucumber. Grate the cauliflower using the large holes of a box grater. Add to the bowl and mix. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the olive oil. Pour dressing into the bowl and toss gently.