Crunchy Mushroom & Cauliflower Salad

20 minutes prep 30 minutes rest 50 minutes total

Makes 2-4 servings

Jump to the recipe

Print Recipe

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

1 cup Greek Yogurt
1/4 cup of Madre Terra extra virgin olive oil
1-2 tablespoons of Katz Trio Red Wine vinegar
Juice of half a Lemon
1/4 cup of Karam's Garlic Sauce
1/2 tablespoon Burlap & Barrel Nothing Hidden ranch
1-2 tablespoons Burlap & Barrel Wild ramp Leaves
1 lb 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
1/2 cup Original Porcini Pepitas
To taste Italian fine sea salt
To taste Burlap & Barrel Smoked Pimentón Paprika

Equipment

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.