• 1 15oz can of chickpeas
  • 1 head of cauliflower cut small
  • 1 red onion sliced
  • 15 olives pitted and chopped
  • handful of parsley
  • 1 tsp curry powder
  • 1/2 cup white balsamic vinegar
  • 3/4 cup canola oil
  • 1 clove of garlic minced
  • pinch of salt and pepper

i love a good salad. other then soup it’s one of my favorite foods…you know, other then everything else i adore, like truffles, kale, short ribs and beets.

i try to serve a salad with every meal. mostly one of the reasons i don’t post many sides. salad goes with everything, a slab of steak or pasta, it’s universal, and it’s always a huge hit here.

i usually don’t go all out with salads. they are pretty basic. some mixed greens, sometimes i add beets and cucumbers, but there are often times i go a little crazy and add hard boiled eggs or even bacon, sometimes, even nuts.

i came across this salad while looking for a fish recipe. i got totally side tracked. i just kept looking at the picture, and then i kept looking at all the steps. and then i would turn the page. and then i went back to it. and then i finally thought, i can do this, i can do this quickly. not to mention, it would pair perfectly with a plain piece of broiled fish. and it did, we didn’t even eat the fish.

cauliflower and chickpea salad with a curry dressing     adapted from ad hoc at home by thomas keller

  1. drain and empty a can of chickpeas in a big bowl.
  2. boil some water and add cauliflower. cook gently for about 4 minutes. just until cauliflower softens (not cooks). drain pot, rinse it with some cold water, drain again and add to bowl.
  3. to bowl add chopped olives, sliced onions and a handful of chopped parsley.
  4. in a measuring cup or a jar, add the following: curry powder, vinegar, oil, garlic, salt and pepper, whisk or shake till mixed together and pour over salad.

this is one of those recipes that taste better the longer it sits. so make it in the morning and then eat it for dinner (or lunch, or do what i did and snack on it all afternoon). i served this salad with a piece of broiled fish and some couscous. i’m pretty sure we didn’t eat the fish, the salad is a dinner all in it’s own. it’s great spooned right over rice and is a perfect light tasty meal.

 

 

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