Weekly Winner:  Just a Dang Good Salad that Satisfies

I guess I’ll have to come to terms with the fact that not all blog titles can be alliteratively clever.  Try as I might I could not come up with one for this salad.  But this salad does not need any gimmicks or clever nicknames.  Its fabulous all on its own.  It is pretty, it tastes good and it is surprisingly filling!  This is not the type of salad that you have for lunch and then an hour later feel like you need a snack — this one stays with you.  And the leftovers keep for a few days due to the hearty arugula and the relatively small amount of tangy, lemony dressing.   It’s also a salad that moves well into fall — thanks to the roasted cauliflower, it doesn’t feel too “summery” as the days start to (thankfully) cool off a bit.

I’m always amazed by people who can create these types of salad recipes.  Every component in the salad is vital and the dish would not be as good if you were to take out even one of the ingredients.  There’s really not much more to say about this dish except make it…soon.

I got the recipe from Fine Cooking.  Seriously, don’t change a thing!

Roasted Cauliflower and Arugula Salad with Sumac Dressing

Serves 4 as main course

Ingredients:

1 large head cauliflower (about 2-1/4 lb) trimmed and cut into 1-inch florets

5 Tbsp olive oil

1 tsp ground cumin

Kosher salt and freshly ground black pepper

3 Tbsp fresh lemon juice

1 small clove garlic, minced

2 tsp sumac

1 14.5 oz can chickpeas, rinsed and drained

5 oz (5 cups) baby arugula

3 oz crumbled feta (1/2 cup)

1/3 cup dried currants

1/4 cup toasted pine nuts

Procedure:

Position a rack in the center of the oven, and heat the oven to 450°F. Line a large rimmed baking sheet with foil.

Toss the cauliflower with 2 Tbs. of the oil, the cumin, 3/4 tsp. salt, and 1/4 tsp. pepper on the baking sheet and spread in an even layer. Roast until browned on the edges, stirring once halfway through cooking, about 20 minutes.

Meanwhile, in a large bowl, whisk the lemon juice, garlic, sumac, 1/2 tsp. salt, and 1/8 tsp. pepper. Slowly whisk in the remaining 3 Tbs. oil. Add the cauliflower, chickpeas, arugula, feta, currants, and pine nuts and toss to combine.



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2 Comments (+add yours?)

  1. Trackback: American Salad - Retro Food For Modern Times
  2. Trackback: Pink Salad - Cook It Easy!

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