Prep 25 mins
Cook 3 hrs
From a daily cookbook but I pulled it out and tossed the book a long time ago. It says that blanching takes the "bite" out of the cauliflower. Chilling the cauliflower longer, only enhances the flavor. For me the radishes are optional because I'm not fond of them. Note: There is a 3 hour marination so you can make at least 3 hours ahead of serving.
- 3⁄4 cup olive oil
- 6 tablespoons fresh lemon juice
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 garlic clove, minced
- 6 cups cauliflower, in florets
- 1⁄4 cup fresh parsley, minced
- 1⁄3 cup red onion, sliced
- 1 cup red radish, small and whole
- 1⁄4 cup feta cheese, crumbled
- 3⁄4 cup Greek olive (optional)
- 8 cups spinach, torn into bite-size pieces
- In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower.
- In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.
- Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl.
- Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.
- Before serving, add parsley, onion, radishes, feta, and olive. Toss well.
- To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.
Wonderful salad, very light and fresh. I loved the lemon juice in the marinade and added extra wedges on the side for serving. Serving with Recipe #249748 in our lunches all week. Thank you, Oolala.