Last Friday was a fun day because I rode a bike for the first time in fifteen years and learned how to make a delicious Polish vegetable salad. My friend, Elżbieta, invited me to spend the day with her in Swarzędz, a suburb of Poznań. After cold, blustery weather earlier in the week, we were blessed with warm sunshine which we enjoyed in her garden before and after our bike ride.
Now that I think about it, I learned more than a new recipe. Elżbieta used her Thermomix, which she loves and uses daily, to prepare our salad. First the machine diced all of the veg and fruit for our dish, and then it stirred in the dressing – combining it all nicely without liquefying it as a blender or food processor would. Thermomix also cooks food. I was surprised that I, as someone who knows what a sous vide machine is, had never heard of Thermomix. My reputation is safe; apparently, they’re not sold in the US, hence my ignorance. In other parts of the world, where they are available, representatives sell the machines at home parties, similar to Tupperware or Avon.
Trust me, it’s delicious!
I loved this salad and wanted to make it again before I forgot any of the ingredients. It’s cool and crisp, similar to coleslaw, only better. It’s the perfect side dish for a warm day. As with any salad, use this as a guide and adjust according to your taste and what’s available. Elżbieta tells me that celery root can be diced with the other vegetables and added to the mix.Print
A refreshing, crunching salad – a nice alternative to green salads
- 1 Cauliflower, medium head
- 2 small dill pickles (or brine cured if you have them)
- 1 Golden Delicious apple, peeled and seeds removed
- 4 basil leaves
- 1 can corn, drained
- 3/4 cup plain yogurt
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- Finely dice the cauliflower, pickles, apple, and basil, I used my food processor
- Combine with the corn, yogurt, mayo and salt
- Chill until ready to serve
The key is to make sure everything is diced very small (about 1/4 inch) and uniformly.
Note: 1 cup, which is a very generous serving, of this salad is 160 calories. You can also modify the recipe by replacing the mayo with more plain yogurt bringing the total down to 96 per cup.
|Our al fresco lunch in Elżbieta’s garden consisted of scrambled eggs with chive and fresh mix salad.|