Raw cauliflower, mushroom and feta salad
This delicious salad is inspired by one I ate in a brilliant fast food restaurant called Food Chain in Montreal last year. They shred the vegetables to order then serve them in bowls with an accompanying dressing and topping (mixed seeds in this case).
You pour over the dressing when you’re ready to eat which keeps the salad crunchy and fresh.
I thought it would be easy to recreate at home and it is. You just need to slice your vegetables really thinly. For two I’d suggest using a mandolin - for larger numbers a food processor with a slicing attachment. Needless to say your ingredients need to be super-fresh. This is not a salad to make with the fridge leftovers!
Serves 2 as a main meal, 4 as a side
1 small or half a medium red or sweet onion* (about 50g)
Half a medium-sized cauliflower (about 250g)
A good big handful of flat leaf parsley
125g button mushrooms
100g feta cheese, crumbled
Mixed seeds (optional)
For the dressing
2 tbsp lemon juice
Grated rind half a lemon (about 1 tsp)
5 tbsp olive oil
Salt and freshly ground black pepper
First make the dressing. Put the lemon juice and rind into a bowl with a little salt and plenty of black pepper and whisk in the olive oil. (Or shake all the ingredients together in a screw top jar
Peel the onion and slice finely on a mandolin. Discard any chunkier pieces. Soak the onion slices in cold water for 10 minutes then drain and pat dry.
Break the cauliflower into large florets removing the thicker parts of the stalk and mandolin them too
Chop the parsley coarsely removing any tougher stems
Wipe and finely slice the mushrooms
Put all the ingredients in a large bowl together with the crumbled feta. Whisk the dressing again and pour it over then toss all the ingredients together. Sprinkle with seeds, if using. Eat immediately.
What to drink: I see this as a healthy post-weekend option so I personally would drink sparkling water with it but you could serve a glass of crisp dry white wine like a Picpoul de Pinet or an albarino.
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