Seasonal Ontario Food

Found this one in an old cook book. As usual, I forgot to note which one, but it dated to 1916. I added some parsley because it needed something more. It's still a very simple salad and much depends on the quality of the ingredients, especially the bacon - be sure to get a good one. It does not need to be too lean because the fat will form part of the dressing, but it shouldn't be too fatty either. 

 

I've written this up on the assumption that you would make it from scratch, but in fact this is probably best as a use for leftover cooked cauliflower. Scale the other ingredients to match the quantity you have; but I suspect that if you are not terribly precise it doesn't matter much. 

 

4 to 6 servings

20 minutes prep time

 

4 cups cauliflower florets

1/3 cup finely minced chives

1/3 cup finely minced parsley

225 grams (1/2 pound) bacon

1 teaspoon Dijon mustard

salt & freshly ground black pepper to taste

3 tablespoons apple cider vinegar

 

Wash and trim the cauliflower, and break it into smallish bite-sized florets. Wash and dry the chives and parsley, and mince them finely. Chop the bacon.

 

Boil or steam the cauliflower until just tender; about 6 minutes. Drain well. 

 

Just before the water for the cauliflower comes to the boil, put the bacon in skillet sufficiently large for it, and cook it over medium heat until crisp. If there is too much fat - you want about 3 tablespoons worth - drain some off. Have the mustard, salt and pepper, and vinegar whisked together in a small bowl, and add them to the bacon as soon as you turn the heat off. Mix well, but be careful - it will spit and sputter quite a lot.

Pour this dressing over the very well drained cauliflower and mix well. Mix in the chives and parsley, and allow it all to cool to room temperature. Serve at room temperature.