Cauliflower Salad

Langkah-langkah

1. To prepare the cauliflower, use a chef’s knife to quarter it, then remove the core. Slice it as thinly as possible, then roughly chop the slices so they’re all bite-sized. Transfer the cauliflower to a medium serving bowl.
2. To toast the almonds, warm them in a skillet over medium-low heat, stirring frequently and keeping a close eye on them until they’re fragrant and turning golden on the edges. Pour them into the bowl of cauliflower to cool.
3. To the bowl, add the parsley, basil, sun-dried tomatoes, onion and feta.
4. In a small bowl, whisk together all of the dressing ingredients until well blended. Drizzle the dressing over the salad and toss well.
5. Let the salad rest for 30 minutes before serving so the cauliflower can marinate in the dressing. Taste, and adjust if necessary—add a splash of olive oil for more richness, or a teaspoon of additional vinegar for acidity, or a pinch of salt for more overall flavor. This salad keeps very well in the refrigerator, covered, for up to 5 days.