Indeed, I have been long absent and I do apologize. My only excuse is a remarkably warm, dry, beautiful summer that included lots of projects. First, I got the new patio that I have been lusting after for a couple of years. Second, I’ve gotten involved in several non-profit volunteer opportunities. Last, I’ve been canning. I make jams and jellies and pickles from June through September.
All that aside, I had a wonderful salad at the Woodsman Tavern this summer that resulted in me coming home and working on my own version. After pickling a reasonable amount of cauliflower, I had some leftover. Now, I have finally made the salad that meets my expectations. Allowing the cauliflower to sit in the dressing for 6 or more hours tenderizes the vegetable but doesn’t take all the crunch. It’s similar to the effect dressing has on coleslaw. The finished dish is beautiful and delicious.
Cauliflower (about 1/2 of a small head)
1/4 cup Pesto (any kind you like. I used Buitoni’s All Natural Pesto with basil)
1 Tablespoon olive oil
1 Tablespoon lemon juice
salt to taste
1 tsp sugar or agave syrup
3 oz smoked trout, canned in olive oil
Pickled shallots (optional)
cherry tomatoes (optional)