Cauliflower Salad with Anchovy Dressing
Serves 4 – 6
If you’re an anchovy fan you’ll love this. The
dressing is
packed full of healthy oils: olive oil with monounsaturated fats which
help raise the
"good" HDL cholesterol, and omega-3 oils from the little
anchovies. The salad is also low in carbs and contains protein
from
the cheese and anchovies.
This is great for grown-up’s lunch boxes and keeps
well in the fridge for 2-3 days. Serve for dinner with a piece of grilled
chicken or fish.
If you are not
crazy about anchovies leave them out… try sundried tomatoes instead.
Salad
1 medium sized cauliflower, cut into bite-size flowerets
4 large handfuls of leafy greens (spinach or mesclun mix)
½ c olives
100g feta cheese
(we prefer goat or sheep feta) chopped into small cubes
3 T capers
Dressing
¼ cup olive oil
½ cup natural yoghurt
4 anchovies (or sundried tomatoes)
1 clove garlic
2 T cider vinegar (or white balsamic)
1 organic free range egg
- Blanch the cauliflower in a big pot of boiling, salted water. Cool in cold water and drain.
- Mix all salad ingredients in a big bowl.
- Blend dressing ingredients together until smooth. We use our favourite wee machine - The Tribest Personal Blender
- Pour dressing over salad and mix well.
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