Chou Chou Salad Recipe
Ingredients
| 2 carrots, peeled and cut into matchsticks | ||
| 1 cauliflower head, just the florets, each cut in half | ||
| 1 cucumber, peeled, seeded and sliced 1/4 inch (0.75 cm) thick | ||
| 2 large romaine lettuce leaves, very finely sliced | ||
| Pine nuts | 2 Tablespoon (GARNISH:) | |
| Raisins | 1/4 Cup (16 tbs) (GARNISH:) | |
| Olive oil | 1/4 Teaspoon (DRESSING:) | |
| Cayenne pepper | 1/4 Teaspoon (DRESSING:) | |
| Mustard seed | 1 Tablespoon (DRESSING:) | |
| Cumin seed | 1 Teaspoon (DRESSING:) | |
| Turmeric | 1 Teaspoon (DRESSING:) | |
| Brown sugar | 2 Tablespoon (DRESSING:) | |
| Rice wine vinegar | 1/4 Cup (16 tbs) (DRESSING:) | |
| Water | 1/4 Cup (16 tbs) (DRESSING:) | |
| Yogurt | 1 Cup (16 tbs), strained (DRESSING:) | |
| Cilantro | 1 , finely chopped (DRESSING:) | |
Directions
Steam the carrots and cauliflower until tender— about 10 minutes.
To make a spice flavor base for the dressing, pour the oil into a small skillet over medium heat and saute the cayenne, mustard seed, cumin seed and turmeric for 3 minutes.
Add the sugar and mix until well incorporated.
Add the vinegar and water, reduce the heat and simmer 30 minutes.
Strain— you should have 3 tablespoons (45 ml) of highly concentrated flavor.
In a small bowl, gently stir the yogurt until you remove the lumps.
Add the spice flavor base, and stir until it's the same consistency as a heavy mayonnaise.
Fold in the cilantro until well incorporated.
Put the steamed vegetables in a large bowl, add the cucumber and toss well.
Add the dressing and stir until the vegetables are well coated.
To Serve: Place a mound of the vegetables, nestled in a wreath of the finely sliced lettuce leaves, on each plate.
Garnish with the pine nuts and raisins.
To make a spice flavor base for the dressing, pour the oil into a small skillet over medium heat and saute the cayenne, mustard seed, cumin seed and turmeric for 3 minutes.
Add the sugar and mix until well incorporated.
Add the vinegar and water, reduce the heat and simmer 30 minutes.
Strain— you should have 3 tablespoons (45 ml) of highly concentrated flavor.
In a small bowl, gently stir the yogurt until you remove the lumps.
Add the spice flavor base, and stir until it's the same consistency as a heavy mayonnaise.
Fold in the cilantro until well incorporated.
Put the steamed vegetables in a large bowl, add the cucumber and toss well.
Add the dressing and stir until the vegetables are well coated.
To Serve: Place a mound of the vegetables, nestled in a wreath of the finely sliced lettuce leaves, on each plate.
Garnish with the pine nuts and raisins.
Chef
