Summer Crudités salad with toasted cashews and lemony dressing recipePosted by Fiona Nevile in Sauces Gravy Dressings, Snacks Breakfast Lunch | 3 comments
When I was a teenager my mother often took me and my sister to Paris for a month. It was always in August when a lot of Parisians are away from the city. Quite a few shops and restaurants were closed but the art galleries and the big shops were open and we generally found somewhere good to eat lunch. It was in one of those little left bank restaurants that I discovered the delight of Crudités – a plate of raw vegetables and aioli mayonnaise for dipping. The diffused light of the restaurant and clean tastes of the dish contrasted with the brightness and heat of the dusty Parisian streets. I still remember the shock of eating raw cauliflower, the crunch and texture and flavour combining perfectly with the thick aioli dip.
I had forgotten all about this treat until we harvested our fist home grown cauliflower. Sweet and delicate an angelic version of the tasteless supermarket cauliflowers. Last night Danny wanted Joanna’s courgette salad so I picked some soft salad leaves (Salad bowl – cut and come again) a small tight head of cauliflower and a couple of courgettes. We made a lemon, honey and olive oil dressing and toasted a handful of broken cashew nuts (half the price of pine nuts at the Daily Bread cooperative in Cambridge).
We fought over the last scraps from the salad bowl.
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