As I was looking through the produce section of Central Market in Dallas, I was intrigued by the purple cauliflower.
The color was so vivid and it looked very fresh so I bought a head and had no idea how best to fix it.
I did want to preserve the beautiful color.
I found some recipes for roasted purple cauliflower but the color was less than desirable, so I decided to use it in a salad.
I broke it into pieces and then microwaved it with about a tablespoon of water for about a minute and a half
to preserve the color and then put it in ice water to stop the cooking.
So for this salad I included:
Romaine lettuce, thinly sliced red cabbage, thinly sliced red onion, diced roasted beets,
hard-boiled eggs, a little parsley, and chopped chives and then drizzled it with a basic French Vinaigrette.
2 Tbsp. WHITE WINE VINEGAR
1 tsp. DIJON MUSTARD
2 tsp. SHALLOTS, minced
6 Tbsp. EXTRA-VIRGIN OLIVE OIL
SALT and freshly ground PEPPER
In a small bowl, whisk together the vinegar, mustard, and shallot until well combined.
Slowly add the olive oil and whisk until well combined.
Season to taste with salt and pepper and whisk again.