Sunday, April 24, 2016


I recently made this salad for a supper that I was going to.  Everyone was bringing a dish.  I wanted to bring a combination of broccoli and cauliflower but didn't want to cook it as there was a chance it would get overcooked with reheating at the host's home.  A marinated salad was an option but I wanted to make a dressing that was not the usual Italian based marinade.  I like making salad dressings with tahini and lemon juice and knew that the flavours would add taste to broccoli and cauliflower.  This salad involves some chopping and it can be made hours ahead of serving.  When cutting up the cauliflower and broccoli, I discard the large stems and chop the florets for the salad.  I made enough salad for a large group of people.


1/2 head of a large cauliflower, chopped
3 cups broccoli, chopped 
3 large carrots, chopped 
1 stalk celery, diced 


4 tbsp lemon juice
3 tbsp water
3 tbsp tahini
1 clove garlic, minced
salt and pepper to taste

Add the salad ingredients to large bowl.  Mix the dressing ingredients in a two cup measuring cup or a small bowl and combine well using a fork.  If the dressing is too tart for you, add a little bit of honey or maple syrup.  Pour the dressing over the salad and thoroughly mix.  Let it sit for a few hours in the fridge before serving.  Serves 8.   

No comments:

Post a Comment