Serves 4 as a side
This is an extremely simple salad that really shines because of the marriage of textures. The cauliflower will be crisp-tender, the carrots are just barely cooked, the celery is brightly crisp, and the roasted peppers are soft and mellow in flavor. The combination of the tarragon and Dijon adds a depth to cauliflower that really creates something special.
1 head cauliflower, leaves and core removed, cut into bite-sized pieces
2 stalks celery, sliced on the diagonal
1 carrot, sliced on the diagonal, and then cut the slices in half the long way
1 roasted red pepper, diced – about 1/3 of a cup
For the dressing:
1/3 cup vinegar
2/3 cup olive oil
1 Tb dried tarragon
2 Tb Dijon mustard (the grainy version is nice as well)
Salt and pepper
1 clove fresh garlic, crushed
Bring some water to boil and add the cauliflower pieces. Cook for two minutes, add the carrot slices and cook for another two minutes. Remove from heat and drain.
Whisk the dressing ingredients together to emulsify, add to all of the vegetables, and toss. Allow to rest for at least 10 minutes to let the flavors combine.