Crunchy, Cruciferous, Winter Salad Doubles as a Holiday Table Side or Christmas Brunch Centerpiece
Probably like many of you, I woke up this morning in a snowstorm kind of blur and realized Christmas is really just two nights and a day away. My favorite time a year, without a doubt. Church bells toll throughout a beautifully decorated downtown Charleston and my heart starts warming with memories of Christmas’s past and those yet to come.
I’d intended to get this recipe to you sooner, but here it is, hopefully in time to flesh out your holiday table with glorious cruciferous crunch, the red, green and white colors of the season, and cheerful, tangy creaminess. I’ve been making a conscious effort to get more of these foods into my diet, and this is a truly delicious way to enjoy them. I’m guessing most children will enjoy this, too. I know my cat Mr. Purrfect and dog Rocky were especially interested in their cauliflower offerings.
This salad would be perfectly wonderful alongside a standing beef roast or turkey and also paired with a Christmas morning or brunch frittata, omelet, or turkey sandwich. Make it a few hours ahead and up to the night before serving so the flavors can develop to their holiday best. To make the florets, cut away nearly all of the hard stems from the broccoli and cauliflower and either crumble or cut into the smaller pieces pictured here.
Holiday Cauliflower-Broccoli Salad with Dried Cranberries and Walnuts
(Serves 6 to 8)
For the salad:
2 large stalks broccoli, stalks removed and cut into florets – about 3 cups
1/2 large head cauliflower, core and stems removed, and cut into florets – about 2 cups
1/2 small onion, very finely chopped – about 1/4 cup
1/2 cup coarsely chopped sweetened dried cranberries
1/2 cup finely chopped walnuts
For the dressing:
1/2 cup whole sour cream
1/4 cup mayonnaise (preferably Duke’s)
1 tablespoon horseradish cream
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper
2 teaspoons sugar
2 tablespoons finely chopped chives
Toss the broccoli, cauliflower, onion, cranberries and walnuts together in a large bowl. Separately, whisk together the sour cream, mayonnaise, horseradish cream, mustard, vinegar, salt, pepper, sugar and chives in a small bowl until smooth. Toss the salad with the dressing to coat. Cover and refrigerate at least 3 hours and up to 8 hours before serving, chilled.
Wishing you and yours the best and most wonderful, happy, delicious, blessed and beautiful holiday and gateway into 2019. I have some exciting news to be sharing with you soon. Until we get there, I’ll be taking time with you to slow down and savor the joyful season.
I’ve got it BAD for this new oyster and poultry destination on Charleston’s increasingly
“upper” Upper King Street.
Here’s a picture of the fried chicken:
Please remember to pick up a copy of my latest cookbook release, The French Cook – Soups and Stews (Gibbs Smith, Sept. 1, 2014). I’m happy to send signed book plates to anyone who asks for one to afix to their new book!
As always, bon appetit!
The Obstinate Daughter
Here is a link from yesterday’s post on The Permant Tourist Charleston about this brand new, shining restaurant on Sullivan’s Island:
Peas and Carrots (lower left) and SC Peach Salad from The Obstinate Daughter.
Happy weekend to you, faithful readers!
Here’s yesterday’s post from my new blog, The Permanent Tourist-Charleston. To get regular posts or to subscribe, go to: charleston.thepermanenttourist.com
It features a simple, seasonal salad of garden-fresh cucumbers, red onions, jalapenos, and banana peppers wrapped up in a Champagne vinegar, water and a splash of sugar sauce.
Bull Street Gourmet has a way of following me around, or maybe it’s the other way around. When I lived in Harleston Village, in the heart of College of Charleston country several years ago, the original corner shop, rife with gourmet sandwiches, other-worldly chicken salad and nicely priced wines, popped up to the delight of many, including me. A small, casually elegant space, it fit (and still does) the neighborhood’s culinary needs nicely and in a price-range that was friendly to all, especially student budgets.
Last fall, young owner Justin Croxall bravely flexed his entrepreneurial muscle and expanded, in a big way, adding a much larger location near the corner of King Street and Broad Street in the heart of downtown and just a few blocks away from my new (well, new/old) house. It was a smart move, and one that was done very well. This stretch of King is growing with smart little shops (like Heirloom Books across the street) and increased foot traffic with accompanying appetites. And, aside from nearby Fast & French and Brent’s, there are precious few places around to satisfy them.
The “new” Bull Street is bigger and brighter than the old one and has a lot more to choose from. Visitors can grab a basket and shop from a vast array of imported cheeses, wine, pasta, sauces, fresh fruit and vegetables and more, all arranged on sparkling stainless steel shelving. Fresh bread is delivered daily from Normandy Farms and Bull Street knows how to fill them. The smoked duck club ($10) is stuffed with juicy, deeply-flavored duck confit, smoked duck ham, smoked gouda and pickled onion and finished off with the peppery bite of arugula. The celebrated chicken salad, made with chicken roasted in-house and cut into fat cubes is just as good at this location, with the crunch of roasted almonds and the bite of dried cranberries all bound together with a pale pink, punchy, cranberry salad. A cornucopia of salads and soups are also on the new menu here.
However, what I love most, are the breakfast sandwiches. An artsy crowd can regularly be found here in the early hours of any given day, sipping coffee and breaking into these warm, made-to-order beauties. The BYO breakfast sandwich ($6) can be made exactly the way you like. You pick the bread (croissant, bagel, biscuit or English muffin), you pick the way you want your eggs cooked (scrambled, hard, poached, egg whites only if you like), and you pick your meat of choice (my favorite is the salty, thick country ham), and you pick your cheese of choice (cheddar, Swiss, provolone or gruyere). They come out of the bright, spotless open kitchen hot and ready to start your day.
The tables are constantly cleared and cleaned by the friendly staff who get the food out in a hurry, but without leaving customers feeling rushed.
It’s hard to leave empty-handed with a fat choice of excellent condiments, pickles, olives, and imaginative sauces, like a bright green walnut pesto to toss in imported pasta from Bull Street’s well-stocked shelves.
Bull Street also has an extensive catering menu and the Super Bowl is just days away. Indeed, Bull Street Gourmet has a history of being in the right place at the right time and doing things right every time. I’m personally very happy to have them in the neighborhood.
Bull Street Gourmet & Market
120 King Street, Charleston, SC 29401