Description
This Garden Green Bean Cauliflower Salad is one of those easy salads that feels a bit fancy but takes very little effort. It’s crunchy, fresh, slightly tangy, and once the dressing hits everything, well, it just works.
Ingredients
Units
Scale
Salad
- 1 small cauliflower, cut into bite-sized florets
- 1 punnet green beans, topped and tailed
- 1 cup rocket
- 1 cup cherry tomatoes, halved
- 1/2 cup green olives
- 1/2 small onion, thinly sliced
- 3 hard-boiled eggs, peeled and quartered
- 1/2 cup feta cheese, crumbled
Honey Mustard Dressing
- 5 1/2 - 6 tbsp = 85 ml extra virgin olive oil
- 4 - 4 1/2 tbsp = 65 ml white wine vinegar or white grape vinegar
- 2 tbsp whole grain mustard (about 30 ml)
- 1 tsp minced garlic (5 ml)
- 1 tsp paprika (5 ml)
- 1 tbsp honey (15 ml)
- 1 tsp garlic and herb spice (5 ml)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add 1 punnet of green beans and 1 small cauliflower cut up into florets, then blanch for 2 minutes. You want them tender but still crisp.
- Immediately drain the green beans and cauliflower, and spread them out on an absorbent towel or paper towel.
- Let them dry and cool completely. If they stay warm, the salad can get soggy.
- While the vegetables cool, make the dressing.
- In a glass jar, add 85 ml extra virgin olive oil, 65 ml white wine vinegar, 2 tbsp whole grain mustard, 1 tsp minced garlic, 1 tsp paprika, 1 tbsp honey, 1 tsp garlic and herb spice, plus salt and black pepper to taste.
- Seal the jar and shake well for about 1 minute until the dressing looks fully blended and slightly creamy.
- In a large serving dish, combine the cooled green beans, cauliflower, 1 cup rocket, 1 cup cherry tomatoes, ½ cup green olives, and ½ small, sliced onion. Toss lightly so everything is evenly mixed.
- Arrange the 3 hard-boiled eggs and ½ cup crumbled feta cheese over the top.
- Place the salad in the fridge and chill for about 30 minutes.
- Just before serving, give the dressing another quick shake and drizzle over the salad. Toss gently so the honey mustard dressing coats the vegetables without breaking up the eggs and feta too much.
- Taste and adjust with a little extra salt or black pepper if needed. Serve cold or slightly chilled.
Notes
Created, prepared, tried, and tested by Gail
