There are meals that we remember till the rest of our lives. Is it the taste, the people we share them with, the circumstances or indeed the combination of these, I am not sure, but there must be a certain sparkle that seasons the food and makes it special. One of my keepsake food is the cauliflower salad I had at the summer film festival. A few simple fresh ingredients, the smell of the nearby BBQ, the garden-party atmosphere all made it a memorable food discovery.
The recipe below tries to recreate this taste. It is one of our regular BBQ salads and not to mention one of my favourite tastes of summer.
While I absolutely adore the salad, my husband was clearly unimpressed and refused to eat it as he found the two main ingredients – cauliflower and dill simply inedible. It is also for this reason that he called the salad Phooy Sio (Polish Fuj Sio stands for Yuck Blech), the name we loved so much that we have been using it ever since. And, for the records, after all these years Maciek will now enjoy the salad too.
Cauliflower salad aka Phooy Sio
1 bunch of dill
1 cup of natural yogurt
1/2 cup of mayonnaise
1 tbs lemon juice
1 clove of garlic
salt and pepper
Rinse the cauliflower and separate into little florets cutting the stems off. Boil a pot of water and blanch the cauliflower for 3 minutes. Remove the florets onto a sieve and leave to cool down while you prepare the dressing. Mix the mayonnaise and yogurt, add the finely chopped dill, lemon juice and some crashed garlic. Season with salt and pepper. Once the cauliflower has cooled down, place in a salad bowl and mix with the dressing. Cover the bowl and put it in the fridge for at least an hour.
Enjoy as a side at your BBQ party.