Sunday, February 13, 2011

Crisp Cauliflower, Pear and Radicchio Salad With Ginger Sesame Vinaigrette

Well, I didn't hold a hosting party for TEDx Manhattan's live webcast yesterday of "Changing the Way We Eat", but I had a lot of fun playing with my food while watching it.  


The Salad
There was really nothing to making this salad except tearing up a few radicchio leaves, breaking up a few cauliflower florets, slicing an Anjou pear and topping it with delicious Ginger Sesame Vinaigrette.

My palette of gorgeous colors:

Ginger Sesame Vinaigrette
1 small shallot
1 tbs grated fresh ginger
2 tbs tahini
1/4 cup toasted sesame oil
1/4 cup organic brown rice vinegar
1/4 cup organic canola oil
1 tbs freshly squeezed orange or lime juice (I used orange)
2 tbs toasted hulled sesame seeds (I omitted for this recipe)

Place all ingredients except sesame seeds in bowl and emulsify with handheld blender (I made it in a small food processor).  Stir in sesame seeds.  Makes about 1 cup.  Recipe from Clean Food cookbook.

The Ginger Sesame Vinaigrette, oh so fresh.


Here's just a picture that looks so fresh and pretty.


Makes a nutritious snack.  Cauliflower is not only an anti-inflammatory food, but is loaded with antioxidants and is a very good source of omega-3 fatty acids.


Squeeze a little lemon over the pears to keep them fresh looking if packaging leftovers for later.