Happy 2019! I know it has been a while since I have posted. Been a bit more active on Instagram and plan to make an authentic effort to blog more in 2019. Blogging still brings me joy and that is what it is all about. Speaking of joy – this salad brings me tremendous happiness. The combination of earthy, smoky, sweet and crunch is a perfect bite of joy.
Back in December, we had our 8th annual “Food Blogger Gourmet Potluck and Cookie Exchange”. I met a tremendous group of food bloggers years ago that I now call my good friends. Although we do not get the opportunity to see each other live as often as we would like – when we do, it was like we saw each other yesterday. Do you have friends like that? It is the BEST!
I wanted to make a colorful, tasty and unique salad for this years gourmet potluck. I imagined this salad and it came to life. I learned about Za’atar as a new spice blend that is simply amazing and versatile. You might be asking yourself – what the heck is Za’atar? It is a condiment generally made with ground dried thyme, oregano, majoram, toasted sesame seeds and salt. May also include sumac. It is quite tasty – give it a try. If you can’t find it at the store, order online.
CHARRED ZA’ATAR CAULIFLOWER & ROMANESCO SALAD
2 Cups Cauliflower florets
2 Cups Romanesco florets
2 Tablespoon Za’atar
3 Tablespoons Olive Oil
In a large bowl add the florets and toss with the olive oil and Za’atar seasoning. Add to a grill pan or regular grill. Cook for 5 to 10 minutes until lightly charred but not burned. Remove to cool.
1/2 Shallot, minced
1 Garlic Clove, minced
1 Tablespoon Honey
1 teaspoon Dijon Mustard
3 Tablespoon Champagne Vinegar
1/2 Cup Olive Oil
Salt & Pepper to taste
Place all the ingredients into a small mason jar and shake well. Let it sit for at least an hour for the flavors to develop.
1/2 Cup Pomegranate Seeds
1/2 Cup Chopped Medjool Dates
1/2 Cup Toasted Pine Nuts
Italian Flat Leaf Parsley for garnish
Use your favorite shallow bowl for visual affect to serve. In a separate bowl toss the charred cauliflower and romanesco with the vinaigrette then add to the serving bowl. Top with all of the garnishes leaving the flat leaf parsley for last.