Author Notes
This vegetable salad is a great way to boost your veggie intake. There is enough variety in this salad so even picky eaters can find something they like. I witnessed my nephew, Taylor, navigate around the tomatoes and load up on the cauliflower and snap peas at a family gathering. —Kim at Something New For Dinner
Ingredients
- Salad
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3/4 pound
snap peas, ends trimmed
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1
cauliflower
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1 - 2 tablespoons
olive oil
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salt and pepper to taste
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1 pint
cherry tomatoes, sliced in half
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zest strips from 1 orange
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1 handful
dill, torn
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1 handful
cilantro, roughly chopped
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1 handful
mint, torn
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1/4 cup
toasted hazelnuts, roughly chopped
- Dressing
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1
garlic clove, minced
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1/2 teaspoon
whole grain mustard
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1 tablespoon
Spanish sherry vinegar
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2 tablespoons
walnut oil
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salt and pepper to taste
Directions
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Heat the oven to 400 degrees. Bring a large pot of water to boil. Add the snap peas and parboil for 2 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. When cooled, drain and spread on a clean tea towel to dry.
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Cut the florets from the cauliflower in uniform 2" pieces. Place on a roasting pan and drizzle with olive oil. Use your hands to coat all the florets with oil. Season with salt and pepper to taste. Arrange florets in roasting pan cut-side down, with plenty of space between florets. Roast for 10 to 15 minutes, remove from oven, turn and return to oven for 5 to 10 minutes, until florets are nicely browned. Remove from oven and set aside to cool.
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Make salad dressing by combining garlic, mustard and vinegar in a small bowl. Whisk in walnut oil and season with salt and pepper to taste.
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When ready to serve combine cauliflower, snap peas, tomato halves, citrus strips, capers herbs and hazelnuts in a large bowl. Toss with the salad dressing and transfer to a large serving platter.
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