Happy Boy Recipes
Cauliflower & Olive Spring Salad
Total Time: 10-15 Min. Servings: 4
Posted by Lily
I roast the heck outta cauliflower, happily, for months. But as spring starts feeling official, I find myself wanting to keep the cauliflower (it's just too good to stop!) but...transition it into something that feels more springy. Taaadaaaah! A yummy raw cauliflower salad that includes guest appearances by Happy Boy's springtacular carrots and parsley, plus two kinds of olives, all wrapped up in a rich, tangy dressing. Spring my friends, has sprung.
4-5 adorable Happy Boy cauliflower heads
1 hard-boiled egg - chop the egg white into little chunks and put the yolk into a clean, empty jar with a tight-fitting lid.
1 shallot (or red onion might be nice too), diced
1 cup diced celery
3/4 cup diced Happy Boy carrots
8ish pimiento-stuffed Spanish green olives, halved
5ish kalamata olives, pitted, halved
1/2 cup parsley leaves
Starting on one side of a cauliflower head, start slicing thin pieces, working your way around the head (including the stalks). If you are able to do this successfully, half or quarter the thin slices depending on which you like the looks of more. I did quarters (but only because I kept messing up my slices). Add the rest of the ingredients to the cauliflower and toss.
Add the following to the yolk in the jar, then cover and shake vigorously:
1 or 2 garlic cloves, finely minced
salt and pepper
1 1/2 tablespoons red wine or apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
Pour dressing from the jar onto the veggies and egg, toss and serve.
Follow the Farm
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!