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Easy & Healthy Apple Cauliflower And Peanut Salad | Quick & Delicious Cooking
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RECIPE
INGREDIENTS
1 red apple, (about 170 grams), skin on, chopped into 1/2-inch pieces
1 teaspoon lime juice, added to a lightly salted bowl of water
150 grams cauliflower, (about 1/3 head), chopped into 1/2-inch florets
4 tablespoons peanuts, (about 40 grams)
2 tablespoons olive oil
4 teaspoons balsamic vinegar
1 teaspoon castor sugar
1⁄2 teaspoon black pepper powder, freshly ground
1 teaspoon salt, scant
COOKING METHOD
- Drop the chopped apples into the lime juice-water bath to keep from browning and discoloring. Set aside.
- In a medium saucepan, blanch the chopped cauliflower, covered, in lightly salted water for three minutes. Remove and run under cold water. Drain.
- Dry roast the peanuts on a tava or a wok, until lightly colored.
- Make the vinaigrette by mixing the oil, vinegar, sugar, pepper and salt in a medium bowl and beating with a fork till it thickens and emulsifies.
- Remove apple from lime water; drain and mix with cauliflower. Pour vinaigrette over the apples and cauliflower, and toss well to mix. Add the peanuts.
- Check the seasoning before placing in the refrigerator for 15 minutes to chill. Serve.
Cook’s Note: Always use a crunchy variety of apples, such as Fuji. This enhances the taste and texture of this refreshing salad.
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
- Drop the chopped apples into the lime juice-water bath to keep from browning and discoloring. Set aside.
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