Cauliflower, Courgette, Mint and Ticklemore
The salad is from Great Queen Street in the Covent Garden district of London. It’s a packed gastropub, whose menu reads as if they’ve raided every farmhouse within 100 kilometers of The City. Local cheeses, local ciders, local offal—you get the idea.
Ingredients
- 1 large cauliflower, divided into florets
- 3 small zucchini, cubed or sliced in 1/4 inch slices
- 1 small bunch mint, chopped
- 1 T chives, chopped
- 8 ounces Ticklemore, firm goat cheese or feta, cubed
- 1 T wine vinegar or very dry white wine
- 1 T olive oil
- salt and pepper
Instructions
- Heat olive oil in a skillet.
- Add cauliflower and cook til just tender.
- Add zucchini and continue to cook until just tender, then add cheese until it just begins to warm.
- Remove from heat and let cool. Add vinegar, olive oil, mint, salt and pepper and toss well. Refrigerate until ready to serve.
Notes
What, you’re thinking, STILL no bread? No pasta? No BEER!!! Yes, Passover continues until Saturday evening. Because the rule of thumb on Jewish holidays is to take something fun and exciting and do it over and over and over until you say, “Dayenu!” Which is Hebrew for “Uncle!”
But if you’ve been following this series on Foodaism, you’ll find that the eight days of Passover offer a chance to cook really good food long after the seder is gone.
Tonight’s menu comes from two small, locals-only restaurants we discovered last year in Europe.
The salad is from Great Queen Street in the Covent Garden district of London. It’s a packed gastropub, whose menu reads as if they’ve raided every farmhouse within 100 kilometers of The City. Local cheeses, local ciders, local offal—you get the idea. The “Ticklemore” in the recipe is a farmhouse goat cheese produced on the southern English coast. There’s just a small sign out front of Queen High Street, and inside a room full of high-spirited English yuppies. The food is simple and easy to do quickly at home, or at least this dish is….
