Friday, November 11, 2011

Whole Foods Friday: It's Salad. Or is it?

There are people who are adamant that they don't like salad. Nope, no way, no rabbit food for them. No matter how it's dressed or what vegetables are involved, they'll pass. Lettuce, no lettuce, if it's in a bowl, it's a no-fork zone for them.

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.

Un-Salad

Arrange the following on a large plate, platter, or several smaller plates, as desired:

Canned hearts of palm (use the salad cut, or slice them into bite-size pieces)
Feta cheese, cut in small cubes
Mixed olives
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.

3 comments:

Nelly Rodriguez said...

Love hearts of palm. Street vendors in the Dominican Republic carry around and sell fresh hearts of palm, so you can honestly roll down your window and buy some from the street! Love your salad!

Donna Currie said...

Last time I made something with hearts of palm, they were half gone from my nibbling before I even started the recipe.

Aleksandra Nearing said...

Looks wonderful! Personally, I have been a salad lover all my life! Great recipe, Donna. I admit to always being scared of cooking with hearts of palms :) Will try this one!

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