Friday, March 28, 2014
Today's recipe is crunchy and delicious, kind of a play on the classic carrot and raisin salad. You have rainbow carrots, chopped dates, florets of cauliflower and a sprinkling of walnuts and feta cheese. Then instead of a mayonnaise laden dressing you have this amazing orange vinaigrette. Which alone was a big hit, I should have tripled the amount that I made. It was so good we could of ate a vat of the stuff. It is sweetened and thickened with dates, so you will need your food processor. The carrots are thinly sliced and the cauliflower is cooked a minute or so and then plunged into cold water to keep them crisp-tender. For best results make the vinaigrette the day before and dress the carrots and cauliflower. Let everything set overnight to create even more flavor. Makes enough for 8 people as a side.
Adapted from the "Southern Living" magazine, December 2013.
2 pounds carrots (thinly sliced)
2 (6-ounce) packages baby rainbow carrots, (diagonally sliced)
1 tablespoon Kosher salt
2 tablespoons apple-cider vinegar
1 pound cauliflower (cut into small florets)
1 orange (zest and 1/4 cup juice)
2 Tablespoon dried dates (chopped)
1 tablespoon shallot (chopped)
2 tablespoons apple-cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 cup canola oil
1 cup loosely packed flat leaf parsley (roughly chopped)
1/2 cup toasted walnuts (rough chopped)
1/3 cup dried dates (rough chopped)
2 ounces feta cheese (crumbled)
Combine the salt and apple-cider vinegar together, add in carrots, then drain in colander for 30 minutes.
Meanwhile, bring a medium pan of water to a boil add in cauliflower, cover for 1 minute, drain, plunge into cold water, drain.
Next prepare vinaigrette, add all ingredients except canola oil to food processor, blend 30 to 60 seconds until smooth, then pour canola oil while machine is running through chute in a steady stream until smooth.
Rinse carrots under cold running water, drain and pat dry. Toss together carrots, cauliflower and the orange vinaigrette in a large bowl, cover and refrigerate overnight.
Before serving top with parsley, walnuts, dates and feta. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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