Crunchy Mushroom & Cauliflower Salad

20 minutes prep 30 minutes rest 50 minutes total

Makes 2-4 servings

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Inspired & adapted from a dish we used to eat at San Francisco’s dearly departed Bar Tartine, this salad looks–frankly–a little weird at first glance.

Raw mushrooms and cauliflower are not typically among the first ingredients that spring to mind when thinking “salad,” but in a true bit of gestalt the whole thing comes together beautifully. Contrasting textures and a creamy, ranchy dressing offer a toothsome, satisfying salad that travels well and makes a great party dish.

What You'll Need

Ingredients

For the shopping list

1 cup Greek Yogurt
Juice of half a Lemon
1lb Crimini Mushrooms, quartered
1 Cucumber, cut into 1/4“ pieces
1 bunch Radishes, cut into 1/4“ pieces
1 small head of Cauliflower, cut into small florets
1/2 lb Sugar Snap Peas, sliced at an angle
1 bunch Asparagus, sliced at an angle
1 cup Parsley, chopped
1/4 cup Tarragon, chopped
1/4 cup Dill, chopped

From our shop

Out of stock

1/4 cup Madre Terra
$29.00– Sicily - Italy

1-2 tablespoons Trio Red Wine Vinegar
$15.00– Napa - California

Out of stock

1/4 cup Garlic Sauce
$12.00– Seattle - Washington

1/2 tablespoons Nothing Hidden Ranch
$11.50– New York - New York

1-2 tablespoons Wild Ramp Leaves
$18.00– Adirondack Mountains - New York

Out of stock

1/2 cup Savory Pepitas
$7.00– Hood River - Oregon

To taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

To taste Smoked Pimentón Paprika
$10.00– Extremadura - Spain

Equipment

From the kitchen

Knife
Cutting Board
Measuring Spoon
Measuring Cups
Whisk
Large Mixing Bowl

What you'll have to do

Step 1

In a medium size mixing bowl, whisk together the 1 cup Greek yogurt, 1/4 cup olive oil, 1-2 tablespoons vinegar, juice from 1/2 a lemon, 1/4 cup garlic sauce, 1-2 tablespoons ranch seasoning, and 1-2 tablespoons wild ramps.

Step 2

Add mushrooms, cucumbers, radishes, cauliflower, sugar snap peas, asparagus, parsley, tarragon, and dill to the bowl with the dressing and mix until well combined. Let rest for 30 minutes, so the vegetables expel some liquid and the whole thing gets a little “soupy.”

Step 3

Toss again, mixing in 1/2 cup pepitas and adjusting salt to taste. Add the salad to your serving bowl of choice, and garnish liberally with the smoked paprika. Enjoy.