Shaved Cauliflower & Spring Peas with Yogurt & Mint
This salad was inspired by a little gift from Karyna Hamilton, of Flora Yogurt Co., a new locally made small batch yogurt company, right here in Spokane. Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter. This keeps up to 2 days in the fridge.
Ingredients
Cooking Instructions
step 1
Gather your ingredients and wash the vegetables.
step 2
Give the Green Peas (2 cups) a very quick blanch in salted water. Rinse with cold water to shock them so they stay green.
step 3
Shave the Cauliflower (1/2 head). If you don’t have a mandolin, just chop into bite-sized pieces.
step 4
Shave or thinly slice the Turkish Cucumbers (3).
step 5
Shave or thinly slice the Radish (1 bunch).
step 6
Prepare the chopped Fresh Mint (1 cup) or feel free to use Italian parsley or dill. Finely slice the Scallion (1 bunch).
step 7
Place all the veggies in a bowl and make the yogurt dressing.
step 8
In a small bowl, whisk together the Greek Yogurt (1 cup), juice from Lemon (1), Olive Oil (2 Tbsp), Kosher Salt (2 tsp), Freshly Ground Black Pepper (to taste), Honey (1 Tbsp) and Garlic (2 cloves).
step 9
Then gently fold the dressing into the veggies. Make sure to let the salad rest 15 minutes before serving, so the salt and lemon juice have a chance to be absorbed by the veggies (otherwise it will seem too salty).
step 10
After the salad rests for 15 minutes, serve. It keeps up to 2 days in the fridge. Garnish with Aleppo Chili Flakes (to taste) or Microgreens (to taste).
step 11
Serve this simply in a bowl or on a large platter, or plate it fancifully for an elegant starter.
