Cauliflower Salad 2 servings
- 2 cups (500 ml) slightly cooked cauliflower florets
- 3 1/3 fl. oz. (100 ml) mayonnaise
- 1/4 cup (50 ml) finely shredded lemon balm
- 2 tablespoons finely shredded leek
- 2 tablespoons mango, finely diced
- 2 tablespoons pumpkin seeds
- Salt and chili
Put mayonnaise in a bowl and stir in the lemon balm, leek, mango and pumpkin seeds. Season with salt and chili. You can either use flakes or fresh, chopped chili.
Gently fold cauliflower in the mayonnaise. Put in fridge for a couple of hours to let the flavors evolve.
I served my cauliflower salad with coffee-marinated pork belly. You can find that recipe in my cookbook, Low Carb High Fat Barbecue.
Low Carb High Fat Barbecue at Amazon
Mozzarella Salad with hot smoked Pork Belly 1 serving
3 slices of hot smoked pork belly, bacon or pancetta
6 3/4 fl. oz. (200 ml) Swiss chard and lamb’s lettuce (Maché)
A small bunch of wood sorrel
1 3/4 oz. (50 g) Buffalo Mozzarella
2 cherry tomatoes
Cold pressed olive oil
Vhite balsamic vinegar or lemon juice
Salt flakes and grounded white pepper
Cover a plate with sallad and wood sorrel. If you don’t find these kinds of grean leafs, take the ones you prefer.
Quarter radiches and tomatoes, sprinkle over the sallad. Break the mozzarella into smaller pieces.
Grill or fry the pork very briefly over high heat and serve on top of the salad with the mozzarella cheese. Sprinkle with oil, vinegar, salt and pepper.
My aioli with herbs is also a very good companion for this salad.
My mountain hut in Dalecarlia, Sweden…