SALAD, ROMAINE SPEARS WITH CAESAR DRESSING, CAULIFLOWER & NASTURIUM FLOWERS
This is a market dinner inspired approach to using fresh young romaine leaves with multi-colored summer cauliflowers, grated and served raw! Add some albino peppers if you can find them. Spread spears with the dressing and enjoy this as a finger salad, one loaded spear at a time! Of course garlic croutons made with crusty bread is always a good addition.
2-4 hearts of romaine, separated into spears (about 5 medium spears per person)
- 1/2 cup white cauliflower, grated
- 1/2 cup purple cauliflower, grated
- 1/2 cup yellow or green cauliflower, grated
- 3 anchovies, optional
- 1-3 cloves garlic, minced
- 1 cup mayonnaise
- 1/2 cup EVOO
- 1/2 cup Parmesan cheese, finely grated
- 2 Tablespoons parsley
- 1 Tablespoon chives
- Sea salt, pepper, coriander to taste
Optional and tasty additions:
- 2 hard cooked eggs, minced
- 1/4 cup red, yellow and albino peppers, minced
Wash and dry romaine; cover with paper towel and chill until needed.
Place cauliflowers into bowl and blend colors. Add peppers, egg and other additions if you are using them. Toss lightly.
Prepare the dressing by pasting together the anchovies and garlic. Blend with mayo, EVOO, parmesan cheese, parsley and chives. Taste and adjust seasoning with salt, pepper and coriander.
T0 serve, arrange spears on a platter. Lightly spritz leaves with a lemon olive oil or plain EVOO. Spread dressed cauliflower and vegetables on each romaine spear. Serve immediately. Garnish with croutons if using.