Receta Cauliflower & Radish Microgreen Salad with Lemon-Caper Dressing
Ingredients:
- 1 large head cauliflower, lightly steamed and cooled
- 1 1/4 (loose) cup red radish microgreens
- 2 oz freshly squeezed lemon juice
- 2 oz extra virgin olive oil
- 1 tablespoon nonpareil capers
- 1 teaspoon Dijon
- sea salt
- freshly ground black pepper
Directions:
Toss together the cauliflower and microgreens. Set aside. Whisk together the juice, olive oil, capers, Dijon, salt and pepper. Drizzle over the salad, toss again.
My thoughts:
I know Baltimore doesn't have it as bad as say, Boston but I am over snow and cold and winter. So I decided to throw together this bright little salad to cheer me up. Cauliflower is always good this time of year and microgreen taste spring-like but are grown hydroponically indoors, year-round so I thought it was the perfect pairing. I used a super juicy (also in season) lemon and my perennial favorite, capers to make a light, zippy dressing. The result? A fresh tasting, "winter salad" that makes one dream of a day without a windchill.