Featured Recipe
Legume Apple Herb Salad
By Kate
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Chopped cauliflower, kidney beans swapped for black beans, chickpeas replaced with green lentils. Crisp Granny Smith apples remain but sliced thinner. Raisins swapped for dried cranberries. Fresh herbs kept but quantities cut by 30 percent except coriander. Lemon-based vinaigrette with mustard, honey, olive oil, zest altered for balance. Salt and pepper adjust dynamically. Salad tossed cold, perfect alongside cold pork or beef slices. Freshness, texture contrasts are key. Prep roughly 12 minutes, no boil. Raw cauliflower for crunch, no sogginess. Dressing emulsified by whisking mustard and honey first. A sharp, bright, crunchy salad with a hint of sweet fruit and layers of fresh herb aroma.
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Prep:
12 min
Cook:
0 min
Total:
12 min
Serves:
6 servings
salad
vegan
gluten-free
refreshing
Introduction
Crunch. The raw cauliflower snaps between teeth—fresh green notes cut by the tang of lemon zest. The sweet-tart bite of Granny Smith apples sliced so they don’t crater in the mouth. Dark black beans and green lentils add heft and earthy tone, creamy but firm to the bite. Dried cranberries pulse in bursts of concentrated sweetness—not the usual raisin, swapped for brighter acidity. Herbs chopped unevenly, a bouquet of coriander, basil, parsley and chives, scattered in like confetti. Layers of texture and aroma in every forkful. A vinaigrette whipped to balance sharp lemon, honey sweetness and grassy olive oil coats each morsel. No wilting, no mush. Just fresh, crisp, layered flavors.
Ingredients
Vinaigrette
- 1 lemon zest grated
- 40 ml juice lemon
- 40 ml olive oil
- 10 ml whole grain mustard
- 12 ml honey
- Salt and freshly ground black pepper
- 550 ml chopped cauliflower florets
- 1 can (540 ml) black beans rinsed, drained
- 1 can (540 ml) green lentils rinsed, drained
- 2 Granny Smith apples cut in thin slices
- 40 ml dried cranberries
- 20 ml flat leaf parsley chopped
- 20 ml fresh basil chopped
- 20 ml fresh chives chopped
- 20 ml fresh coriander chopped
Salad
About the ingredients
Scaling down the herbs avoids overwhelming the salad since coriander can dominate. Black beans replace kidney for a less starchy, smoother texture; green lentils instead of chickpeas for subtle earthiness without the dense bite. Cranberries offer a bright counterpoint in place of raisins, cutting the usual sweetness. Honey kept minimal to avoid cloying, balanced by sharper lemon juice. Mustard chosen whole grain to help emulsify dressing and add texture, but Dijon could work if strained. Cauliflower raw—don’t try roasting or steaming here; raw keeps crunch and prevents soggy salad. Apples sliced thin to mix better and soak minimal dressing, avoiding dry chunks. Rinse canned legumes thoroughly to remove metallic taste.
Method
Vinaigrette
- 1. Whisk mustard and honey vigorously. The tiny bubbles help carry emulsification. Add lemon juice and zest next, swirl slowly to combine. Pour in olive oil in thin drizzle while whisking rapidly. Look for thickening sheen. Season with salt pepper to taste. Fresh lemon taste bright but not overpowering.
- 2. Rough chop cauliflower. Too big and it's hard to eat, too small and it loses bite. Aim for about 1 cm pieces. Rinse beans and lentils well under cold water to remove packing liquid that can dull flavor.
- 3. Slice apples thin enough to get subtle crunch with every bite but not mushy. The thin layering lets the vinaigrette coat better. Mix cranberries in raw, so no need to rehydrate; they give sweet acid pop.
- 4. Combine all salad ingredients in large bowl. Pour dressing immediately on top. Gentle fold rather than shake or stir hard. You want everything coated but still distinct. Over stirring bruises apples and smears dressing into mush.
- 5. Taste after tossing. Adjust salt or a bit more honey or lemon if flat. Let some sit 5-10 minutes to marry flavors but best served cold. The contrast of raw cauliflower crunch and soft beans with fresh herbs lifts the whole dish.
- 6. Serve cold alongside thinly sliced cold roast pork or beef. Also great as a standalone vegetarian dish. Refrigerate leftovers tightly covered; cauliflower crunch fades after 24 hours.
Salad
Technique Tips
Emulsify the vinaigrette starting with mustard and honey—crucial step for shine and cohesion. Add lemon gradually to avoid breaking mixture. Drizzle oil in thin stream while whisking so vinaigrette thickens. Watch for gloss but don’t overwork to avoid separation. Chopping cauliflower too finely loses crunch; keep roughly uniform for pleasant toothfeel. Throw salad ingredients in all at once, then fold gently after adding dressing—vigorous mixing bruises fruit and wilts herbs fast. Let salad sit briefly but serve cold to maintain texture contrast. If salad loses crunch later, toss in fresh herbs or a splash of lemon juice again before serving. Keep refrigerated. Avoid over sweetening; better to adjust in small increments after tasting.
Chef's Notes
- 💡 Chop cauliflower with a sharp knife. Aim for 1 cm bites; too big, hard to eat. Too small, loses crunch. Rinse beans well to clear bitterness.
- 💡 Thinly slice apples. Avoid mushy pieces. Skin adds flavor and color—keep it. Mix cranberries raw. Quick bites of tart sweetness, no soak needed.
- 💡 Make the vinaigrette right. Whisk mustard and honey first. Tiny bubbles make it emulsify well. Thin oil drizzle while whisking fast. Look for sheen.
- 💡 When tossing salad, fold gently. Shake hard bruises apples. Want distinct bites. Letting things sit for 5-10 minutes helps flavors meld.
- 💡 Store leftovers tightly covered. Cauliflower loses crunch fast—24 hours max. If it gets floppy, toss in fresh herbs or a splash of lemon again.
