A brief statement of purpose

There are already about a billion food blogs, so what might be a justification of yet another one, and who am I to do it?

What I aim to do in this blog is more than simply provide recipes. While recipes of my own will, in fact, be posted, some of the blog will consist of a variety of comments about restaurants and their practices, food preparation tips, personal annoyances (such as loud restaurants and the epidemic of misspellings on menus), and whatever else pops into my head relating to what we put in our mouths (and swallow, I hasten to add). The whole thing is meant to be somewhat provocative. I hope, if nothing else, it won't be boring. I, of course, solicit reader participation.

As for who I am and why I think I might have something to contribute to public discussions on this essential and pleasurable activity - eating - you'll have to click here.

Friday, May 28, 2010

Raw cauliflower salad with walnut oil dressing

Here's a nice little, and easy, salad. As Chef Tell, one of the early television cooks in the 1970s would say in his German accent, "Very zimple, very easy." Walnut oil is important here. If you don't have it and refuse to get it, use olive oil. The salad will be a less interesting but still pretty good.

One cauliflower, reduced to small but not microscopic pieces
Cherry tomatoes, halved; the more expensive the better, usually.
Scallions, minced
Minced pimientos, drained
Lettuce, optional
Walnut oil and lemon or lime juice, in a 2 to 1 or 3 to 1 ratio
Dijon mustard, 1 or 2 tsp
Salt and freshly ground pepper

1. Combine the vegetables in a bowl.
2. Thoroughly mix the dressing ingredients, making sure they'e emulsified, pour the dressing in the bowl, and mix. It might help to allow the flavors to combine (a blind tasting may prove this illusory) to place it in the refrigerator for an hour or two. Otherwise, just dish it out. If you want to include the lettuce, chiffonade (cut into very thin strips) some and place it in the bottom of the salad dishes, as a sort of "bed" for the salad itself.

No comments:

Post a Comment