Since I’m just knitting up a storm over at Holla Knits and don’t really have anything fun to report on the Sweatshop front, I figured I’d share a couple recipes instead of double sharing my knitting work across two blogs. Because if there is one thing I love as much as knitting, it’s food.
North African Cauliflower Salad and Heidi Sandwich
For the record, I am not a salad person. When someone orders a salad at a restaurant I want to punch them. But for some reason PT and I stopped into Black Sheep Pizza last summer, and for some reason were reading the salad descriptions, and for some reason we couldn’t say no to ordering their North African Cauliflower Salad. And it was the best salad I’ve ever eaten.
North African Cauliflower Salad
From Jordan Smith, chef/owner of Black Sheep Coal Fired Pizza
Makes 6 to 8 servings (or like 4 if you are PT and me)
3 cloves of garlic, minced
1 bunch cilantro, finely chopped
2 tablespoons paprika
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/2 teaspoon ground caraway
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1-1/2 teaspoons kosher salt
2 lemons, juiced, or about 1/4 cup of lemon juice, or 1/2 a grapefruit
1/2 cup olive oil
1 small head cauliflower
2 large carrots
1/2 cup raisins
Kosher salt to taste
1 bunch arugula
1 ounce crumbled feta
To make dressing: In medium bowl, combine garlic, cilantro, paprika, coriander, cumin, caraway, cayenne, black pepper and salt. Stir in lemon juice and olive oil. let rest for 30 minutes for flavors to come together. Cover. Refrigerate until ready to use.
To prepare vegetables: Remove leaves and core cauliflower. Separate into florets. Starting from stem side of florets, slice 1/4-inch thick. Place in large bowl. Shred or finely julienne carrots. Add carrots to cauliflower.
To assemble salad: Add raisins to bowl. Add 4 ounces dressing. using rubber spatula, mix well, adding more dressing if necessary. Add salt to taste. Add arugula. Toss lightly. Turn salad out onto platter. Sprinkle with feta.
We are lucky to have a coop nearby where we can get spices in bulk, because there is a lot of weird stuff in that dressing! You can sub allspice for the coriander and caraway.
When PT and I were just in Spain we came across this sandwich in some bar in Bilbao, and that is about as specific I can be. The sandwich was called Heidi, and it is amazing.
Makes 4 servings
1 small crusty baguette
herbed goat cheese
1 apple, thickly sliced
butter lettuce, or any leafy greens
Cut the baguette in half, and in half to open it, and lightly toast it. Drizzle both sides with balsamic vinaigrette. Spread goat cheese on one side and brie on the other. Layer apples and lettuce leaves. Smash sides together and enjoy!
SANDWICH and SALAD!
PT and I will be eating this meal all summer long!