I feel very honoured that I took the 1st place in the challenge held by Angie – Thenovicegardener. This was my first time I won in food-blogging contest and hope not the last. Thank you all who stopped by my post and made comments about kulebyaka. The kulebyaka is so Russian and delicious pie, and I hope one of you will make it one day. 😉 Feel free to ask me if you have any questions about the kulebyaka preparation.
Is it Friday yet? Oh, yes! That means one more party at Thenovicegardener. Does anybody would like ‘a 5-star salad’? Why 5-star, because it looks posh and the portion is so small like from a high-class restaurant. Moreover, it’s healthy and tasty.
Actually, I made it from the cauliflower remains, when I cooked this soup. 🙂
7-9 small cauliflower florets
1 red or yellow capsicum
1 small shallot
1 clove of garlic, smashed
1-2 tsp almonds, sliced and roasted
1/4 tsp fresh thyme leaves
1/4 tsp fresh parsley or basil, chopped
1 Tbsp olive oil + 1/3 Tbsp butter
1/2 tsp wholegrain mustard
1/2 Tbsp extra virgin olive oil
1 tsp small capers
freshly ground sea salt and white pepper
- In a frying pan heat the olive oil and butter. Add the onion and cook until soften but not browned for 3-4 minutes, stirring occasionally.
- Add the capsicum, garlic, thyme, and sauté for 5 minutes or until the pepper is soft and browned. You can add the cauliflower along with capsicum and sauté it too, or leave it raw. Pick out and discard the garlic.
- In a small bowl or glass, combine all ingredients for the dressing and give it a good stir.
- Arrange the vegetables on a serving plate, sprinkle with almonds, parsley or basil; pour over the dressing.