Poppyseed Cauliflower and Fresh Corn Salad
This unique and healthy salad is the perfect accompaniment for a summer meal or picnic. Shaving raw cauliflower nice and thin and combining it with freshly steamed corn kernels, green onions and cranberries gives a lovely look and texture to this salad. Toss it with a lemon ginger poppyseed dressing and you will be a happy camper! And, it gets better if it sits for a day or two, so it’s excellent if you need a make-ahead salad!
Begin by making the salad dressing. Simply place all of the ingredients in a jar and shake well.
Place 3 ears of corn with their husks at a time in the microwave. Cook on high for 5 minutes and let sit until cool enough to handle. Repeat with the remaining ears of corn.
The cauliflower needs to be very thinly sliced. You can use a mandoline or a very sharp knife, which is what I used. Since the cauliflower is uncooked, it needs to be thinly cut in order to easily digest and to absorb the flavors of the dressing.
When the corn is cool enough to handle, cut an inch off of the bottom of each ear. Starting at the top or silk end, peel off the husks and silk and discard. Cut the kernels off of the cobs and place them in a bowl with the cauliflower.
Add the green onions, dried cranberries and some of the salad dressing. Stir well to coat everything. Drizzle more salad dressing over the top and garnish with reserved green onions. Enjoy!
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Poppyseed Cauliflower and Fresh Corn Salad
Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients
- 1 medium head cauliflower
- 6 ears fresh corn
- 1 bunch green spring onions, (8-10 onions) very thinly sliced
- 3/4 cup dried cranberries
Lemon Ginger Poppyseed Dressing:
- 3 tbsp fresh squeezed lemon juice
- 2 tbsp honey
- 1 tbsp finely grated fresh ginger
- 1/2 cup extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 & 1/2 tsp poppy seeds
Instructions
To make the dressing, place all ingredients in a glass jar with a tight fitting lid. Shake well.
Place 3 ears of corn (with husks on) in the microwave. Cook on high power for 5 minutes. Remove with an oven mitt and allow to sit until cool enough to handle. Repeat with remaining 3 ears of corn.
In the meantime prepare cauliflower. Trim cauliflower leaves and cut the core out and discard. Cut the trimmed head into quarters and break into florets. Using a sharp knife or mandolin thinly slice the stems and florets. Break up any larger pieces into bite-size slices. Add all slices as well as the small remnant pieces to a large bowl.
When corn is cool enough to handle, cut 1 inch off the bottom of each ear. Starting at the top (silk end), peel off husks and silk and discard. Check for and remove any residual silk. Cut kernels off of cobs and place in the bowl with the cauliflower.
Add green onions (reserve 1 tablespoon for garnish), dried cranberries and 1/3 cup of the Lemon Ginger Poppyseed Dressing. Stir well to coat everything with the dressing. Drizzle a little more dressing over the top of the salad and garnish with reserved green onion. Serve and enjoy.
The salad will keep well for 2-3 days. If making more than a few hours in advance, I like to reserve the dried cranberries until just before serving.
Recipe by The Cafe Sucre Farine
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