A favourite winter salad, served only with a good extra virgin olive oil and lemon dressing.
I choose to steam vegetables where I can to retain as much of the flavour as possible. Squeeze a little lemon in the water when boiling or steaming cauliflower to reduce the smells.
Ingredients (serves 2)
- A small head of cauliflower
- 3-4 carrots
- 2 spring onions, sliced thinly on the diagonal
- 1 tsp ground coriander seeds
- A few fresh coriander leaves
- 100ml extra virgin olive oil
- Juice and zest of half a lemon
Method
Remove the outer leaves of the cauliflower. Trim and separate its florets. Cook the florets in a steamer for a few minutes till a knife can go through them but they still hold their shape. Transfer to a shallow salad dish.
Peel and slice the carrots. Cook in a pan with salted boiling water for a few minutes till cooked but not too soft.
Add the carrots to the cauliflower and arrange. Sprinkle with the sliced spring onions and fresh coriander leaves.
In a small jug put the lemon juice and zest, ground coriander, some sea salt and freshly ground black pepper and start adding the olive oil slowly whisking till you have a thick emulsion. Drizzle over the salad.