Summer goodness! This time of year brings so many options in the way of produce. I just love to peruse the market early in the morning, discovering the freshest and most abundant they have to offer. It’s such a good feeling to walk through the kitchen door, market bags in tow, with the promise of seemingly endless possibilities and food creations! With a beautiful supply of herbs, spices, and pantry items…these fresh ingredients pretty much tell me what their meant for. Often times I walk into the kitchen without the slightest idea of what I’ll make, only to have it unfold before me. I just love cooking!
Recipe by: Designs by Jeanne R
3 cups cauliflower, separated into small floret pieces
1/2 green pepper, diced
3-4 radishes, diced
1/2 medium sweet onion, diced
3/4 cup grape tomatoes, sliced in half lengthwise
1/2 bacon lardons
1/4 cup sour cream
1 tablespoon rice wine vinegar
1/2 teaspoon ground mustard seed
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Cook bacon pieces, drain and set aside.
Par-cook the cauliflower until crisp-tender, by blanching for 3 minutes. Drain, then immerse in an ice water bath for a few minutes, then drain again. Set aside.
In a medium bowl, add the sour cream, rice vinegar and seasonings. Blend together, then add the vegetables to this dressing. Toss until thoroughly coated.
Refrigerate about 3 hours, or until well chilled and the flavors are more pronounced.
Note: With 216 calories from the bacon, 123 from the sour cream, and 25 in the rice wine vinegar for the entire recipe, it’s pretty low calorie without taking away from the flavor and crunchy, creamy texture.