Cauliflower Salad With Bacon
- cook TIME 8 mins
- prep TIME 7 mins
- total TIME 45 mins
- INACTIVE TIME 30 mins
Ingredients (11)
- 10 oz cauliflower cut into florets
- 4 oz lettuce mix
- 1 oz red onion diced
- 1 oz pan-fried bacon cut into small pieces
- 3 tbsp Japanese mayonnaise
- 1 tbsp white vinegar
- 1 tbsp granulated sugar
- 1 tsp traditional Dijon mustard
- 1/2 tsp ground black pepper
- 0.5 oz cheddar cheese grated
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Cut the cauliflower: Place the cauliflower on the cutting board with the stem facing upwards. Slice the large florets from the stem, and cut the florets into even pieces.
Wash the lettuce mix: Rinse the lettuce leaves carefully and dry them with a salad spinner.
Dice the red onion: Cut the onion in half and peel the skin. Cut off the root and slice the onion. Turn the half 90 degrees and make a crosshatch pattern. Continue slicing the onion into small cubes.
Prepare the bacon: Stack the bacon strips on top of each other and cut them into small squares.
Grate the cheese: Place the cheese grater firmly on the cutting board. Press the block of cheese against the surface of the grater and gradually push downwards.
Chop the parsley: Bunch the parsley together and chop finely.
Cook:
Make the dressing: Prepare a small bowl. Add 3 tbsp Japanese mayonnaise, 1 tbsp white vinegar, 1 tbsp granulated sugar, 1 tsp traditional Dijon mustard, and 1/2 tsp ground black pepper. Mix until combined.
Mix the vegetables with the dressing: Prepare a large mixing bowl. Add 10 oz cauliflower and 1 oz red onion. Mix the two vegetables with the dressing. Refrigerate the mixed vegetables for 30 minutes.
Assemble the salad and serve: Place 4 oz lettuce mix at the bottom. Add the cauliflower, red onion, and 1 oz pan-fried bacon on top. Then sprinkle with 0.5 oz cheddar cheese and 2 tbsp parsley. Enjoy!
