May 6, 2017 by dgarnett2013
Cauliflower salad with Dijon mustard and parsley dressing: Fern Verrow – A year of recipes from a farm and its kitchen by Jane Scotter and Harry Astley
- 1 cauliflower, broken into florets
- 2 tsp Dijon mustard
- 2 tabs cider vinegar
- 4 tabs olive oil
- 2 tabs finely chopped parsley
It is essential to get a freshly harvested spring-headed cauliflower (i.e. planted in the autumn, over-wintered with growth held dormant until spring). The curds would be tight and a bright, creamy-white colour, while the leaves should still have body and be soft green without any yellowing. Look for them in farmers markets.
Cut the cauliflower florets into slices 2mm – using a mandolin.
Place the mushroom-shaped florets in a large salad bowl.
Mix the mustard with the vinegar, then whisk in the olive oil a tablespoon at a time until emulsified.
Stir in the chopped parsley.
Pour the dressing over the cauliflower and turn it until it is coated.
Eaten in Spring the day we celebrated May Day in Brockwell Park Community Greenhouse – and with cow parsley from Brockwell Park.