Here we are, mid-January. The hubbub of the holidays has faded to a blur in our memories, and we’re winding down for the last stretch of winter. It’s around this time of year when I find myself getting antsy for brighter, fresher food on my plate. Maybe it’s because the produce aisle is so woefully uninspiring, and I’m just sick of the root veggies and squash. Maybe it’s because I know the selection will remain slim for a few more months. Whatever the reason, the tantalizing vision of a crisp salad overwhelms my senses.
Luckily, it just takes a bit of thinking outside the box to treat a medley of raw winter vegetables as a salad. This quick and simple recipe sticks to seasonal ingredients and still satisfies my desire for fresh flavors.
Mediterranean Cauliflower-Radicchio Salad
Prep time: 30 minutes
Cook time: 5 minutes
Serves 4
Ingredients
- 2 generous cups cauliflower, roughly chopped into bite-sized pieces
- 1 cup chopped radicchio
- ½ cup artichoke hearts, roughly chopped
- ¼ cup shredded basil
- ¼ cup shredded parmesan cheese
- ¼ cup crumbled feta cheese
- 3 tablespoons chopped sundried tomatoes
- 3 tablespoons chopped kalamata olives
- 1 clove garlic, minced
- ¼ cup quality olive oil
- ¼ cup balsamic or red wine vinegar
- Sea salt and cracked pepper to taste
Instructions
Steam cauliflower pieces until crisp-tender. Immediately drain, then plunge in ice-water to halt the cooking process.
Place cauliflower in a large bowl. Add remaining ingredients. Toss to combine. Marinate for about 15–20 minutes for best results. Serve at room temperature or chilled.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
- chemical- and hormone-free meat
- wild-caught fish
- pasture-raised, organic eggs
- whole, unrefined grains
- virgin, unrefined, first-press organic oils
- whole-food, unrefined sweeteners
- pure, clean, spring water
- sea salt
- raw and/or cultured milk and cream products
