Cauliflower salad recipe with bacon and sun-dried tomato salad dressing Food & Drink November 10, 2009 By: Carole Cancler Subscribe 1 Email Food & Recipes newsletter Cauliflower salad with bacon and sun-dried tomato salad dressing (Photo-Carole Cancler) This cauliflower salad recipe is flecked with bacon and sun-dried tomatoes in an easy to make vinaigrette salad dressing. Cauliflower greens are tender and sweet; use them to add flecks of green to create an appetizingly beautiful salad in this wonderful recipe for spring or fall. Serve this salad while still warm or at room temperature. Cauliflower salad with bacon and sun-dried tomato vinaigrette Makes 6 servings 1 head cauliflower with leaves, (about 2 pounds) 4-6 quarts boiling water 2 tablespoons salt 2 slices smoked bacon, diced 4 sun-dried tomatoes, reconstituted in boiling water* and chopped very fine 2 tablespoons canola or olive oil 2 tablespoons cider vinegar 2 tablespoons honey 2 tablespoons tomato soaking water *To re-constitute sun-dried tomatoes: Place dried tomatoes in a small bowl, cover with boiling water, and steep for 2 to 5 minutes or until softened. Squeeze out the excess water. Chop them and add to recipes calling for sun-dried tomatoes. Tear the leaves from the cauliflower, wash, and slice thinly. Core the cauliflower and break into large florets (2-3 inches). Bring the water to a boil over high heat, add the salt, and drop in the cauliflower florets. Boil, uncovered until very tender, 5-8 minutes. Remove with a slotted spoon to a colander. While the cauliflower is cooking, in a medium (8-10 inch) skillet, cook the bacon over medium heat until lightly crisped. Remove with a slotted spoon to a small bowl. In the same pan, in the hot bacon fat, add the sliced cauliflower leaves and sauté briefly, 1 minute. Remove to the bowl with the bacon. In a small bowl, whisk together the oil, vinegar, honey, and tomato soaking water. Cut the cooked cauliflower florets into bite-size (1/2 inch) pieces and place in a large serving bowl. Add the cooked bacon and cauliflower greens and toss lightly to distribute evenly. Whisk the dressing and pour over the vegetables. Toss dressing with the vegetables until well combined. Serve immediately.
Posted on: Mon, 10 Jun 2013 01:23:34 +0000
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