Thursday, June 7, 2007

Recipe: Bacon Cauliflower Salad

This is a delicious cold salad: perfect (and easy) for potlucks, etc. Thanks to my mom, who introduced me to it!

Bacon Cauliflower Salad

Creamy Dressing (recipe follows)
1 medium head cauliflower (about 1 ¼ lbs)
½ small red onion, finely chopped (or less)
1 pound bacon, crisply cooked, drained & crumbled
3 cups shredded or torn iceberg lettuce

Prepare Creamy Dressing. Break cauliflower into flowerets and slice thinly. Place in a large bowl; add dressing, onion, and half bacon. Season to taste with pepper. At this point you may cover and refrigerate until next day. Mound lettuce in bowl. Top with cauliflower mixture; sprinkle with remaining bacon. Makes 4-6 servings.

Creamy Dressing: In a blow, stir together 1 c. mayonnaise, 3 tablespoons lemon juice, 1 tablespoon each prepared mustard and dry basil, and 1/8 teaspoon ground nutmeg.

From Sunset Vegetable cookbook, 1983

My personal notes: I think the salad is even better if you let the cauliflower and dressing refrigerate overnight. If you don't plan on using the whole salad in one setting, just use what you need and mix seperately with the lettuce, because once you add the lettuce, you have about 24 hours of "freshness".