Friday, November 11, 2011
Take those same components, put them on a flat plate, have some toothpicks standing nearby - or pass the plate at the table without mentioning the s-word, and they'll happily consume raw and pickled vegetables. Amazing, isn't it?
It isn't trickery, folks, it's all about the presentation. And I must admit, this salad presents itself really well.
If you can't find the romanesco cauliflower, go for a colored variety if you can find it. Gold, green, or purple would add a nice pop of color. The white cauliflower would taste fine, too, but that might be a little too much white on the plate. Small broccoli florets would be lovely.
Canned hearts of palm (use the salad cut, or slice them into bite-size pieces)
Feta cheese, cut in small cubes
Fire-roasted piquillo peppers, sliced into thin ribbons
Romanesco cauliflower, broken into florets
This salad is fine as-is, particularly if it's not being served at the table. However, if it's a passed dish at dinner, a drizzle of good olive oil and perhaps a touch of a wine vinegar would be nice, as well.
For more information on Whole Foods Friday, see the tab at the top of the page.