Chou Chou Salad
|Carrots||2 , peeled and cut into matchsticks|
|Cauliflower head||1 , the florets, each cut in half|
|Cucumber||1 , peeled, seeded and sliced 1/4 inch thick|
|Romaine lettuce leaves||2 Large, very finely sliced|
|Pine nuts||30 Milliliter (2 Tablespoons)|
|Raisins||60 Milliliter (1/4 Cup)|
|Extra light olive oil||1⁄4 Teaspoon (With A Dash Of Sesame Oil (1.25 Ml))|
|Cayenne pepper||1⁄4 Teaspoon|
|Mustard seed||15 Milliliter (1 Tablespoon)|
|Cumin seed||1 Teaspoon|
|Brown sugar||30 Milliliter (2 Tablespoons)|
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Water||60 Milliliter (1/4 Cup)|
|Strained yogurt||240 Milliliter (1 Cup)|
|Finely chopped cilantro||1 Ounce (1 Heaping Tablespoon)|
Steam the carrots and cauliflower until tenderâ€” about 10 minutes.
To make a spice flavor base for the dressing, pour the oil into a small skillet over medium heat and saute the cayenne, mustard seed, cumin seed and turmeric for 3 minutes.
Add the sugar and mix until well incorporated.
Add the vinegar and water, reduce the heat and simmer 30 minutes.
Strainâ€” you should have 3 tablespoons (45 ml) of highly concentrated flavor.
In a small bowl, gently stir the yogurt until you remove the lumps.
Add the spice flavor base, and stir until it's the same consistency as a heavy mayonnaise.
Fold in the cilantro until well incorporated.
Put the steamed vegetables in a large bowl, add the cucumber and toss well.
Add the dressing and stir until the vegetables are well coated.
To Serve: Place a mound of the vegetables, nestled in a wreath of the finely sliced lettuce leaves, on each plate.
Garnish with the pine nuts and raisins.