Cauliflower Broccoli Salad with Mango-Curry Dressing
Spiced Chicken and Couscous Salad
MAKES 4 SERVINGS
MAKES 4 SERVINGS | PHOTO PAGE 2
The sweet and tart flesh of a ripe mango serves as a creamy base for a puréed dressing and a fruity salad topper. Broccoli and cauliflower are briefly steamed to make them a little softer, while still keeping some crunch. Feta and chickpeas provide protein as well as flavor and texture. Toasted pita bread acts as croutons to complete the meal.
In a nod to the berbere spice of Ethiopian cuisine, the chicken in this recipe is tossed with some warming, colorful spices before cooking. It goes well on top of tender couscous, lightly dressed in vinaigrette. Hearty spinach leaves hold their own among all of the other veggies and the chicken adds spice for a satisfying meal salad.
For the Dressing 1 medium ripe mango, chopped and divided ¼ teaspoon curry powder ¼ cup orange juice 1 tablespoon lemon juice 1 tablespoon honey ½ teaspoon salt ¼ cup avocado or canola oil For the Salad 2 cups cauliflower florets, about 1-inch across 2 cups broccoli florets, about 1-inch across 2 ounces mixed greens, about 2 cups 1 (15-ounce) can chickpeas, drained and rinsed 4 ounces feta cheese, rinsed, drained and crumbled ¼ cup slivered red onions ½ cup fresh mint leaves, slivered 2 large (about 9-inch) whole-wheat pita bread olive oil, for toasting pita ¼ cup toasted sunflower seeds (optional) 1. Peel the mango and slice the flesh away from the pit. Chop ½ cup worth of cubes for the dressing, then slice and reserve the remaining fruit for the top of the salad. 2. For the dressing: In a blender, place the ½ cup mango cubes, curry powder, orange juice, lemon juice, honey and salt. Cover, blending until smooth, scraping and repeating as necessary. Scrape down the sides of the blender, then, with the plug removed from the lid, drizzle in the oil with the machine running, to make a smooth dressing. Transfer to a cruet or jar and reserve. It will keep up to 2 days in the refrigerator. 3. Prepare a steamer, and when the water boils, place the cauliflower and broccoli over the boiling water, cover, and steam for 3 minutes. Drain and rinse with cold water, then spread on a clean towel to pat dry. 4. Build your salad on a large platter or in a 9x15-inch casserole pan. Spread the greens in the bottom, then sprinkle the cauliflower and broccoli over it. Sprinkle the chickpeas, then the feta and reserved mango, and finally top with red onions and mint. If desired, cover tightly for up to 1 day in the refrigerator. 5. Before serving, slice the pita breads into 8 thin wedges per round. Place a 12-inch sauté pan over medium-high heat and when hot, drizzle with olive oil. Place the pita bread wedges in the pan and use a spatula to lightly press them down as they toast. After 1 to 2 minutes, reduce the heat to medium, and keep toasting and turning the pieces until they are crisped on the outside, about 5 minutes. 6. Serve the salad drizzled with the mango dressing and topped with pita wedges. If desired, sprinkle with sunflower seeds.
1 tablespoon paprika ¼ teaspoon cayenne 1 teaspoon ground cumin ¼ teaspoon allspice ½ teaspoon ground coriander ½ teaspoon salt 1 pound chicken breast ¼ cup extra-virgin olive oil, divided 2 tablespoons white wine vinegar 2 cloves garlic, pressed ½ teaspoon salt 8 ounces green beans, stems removed ½ cup couscous ½ cup water 4 ounces baby spinach, washed and dried 2 large tomatoes, cut in wedges ½ cup sliced almonds, toasted 1. Heat the oven to 375°F. In a large bowl, mix the paprika, cayenne, cumin, allspice, coriander and salt. Slice the chicken across the grain in ¼-inch thick slices, then add to the bowl with the spices. 2. Drizzle 1 tablespoon of the olive oil on a sheet pan and spread the chicken over the oil. Bake for 15 minutes, just until the chicken is cooked through. Let cool on a rack. 3. In a medium bowl, whisk the remaining olive oil, wine vinegar, garlic and salt. Reserve. 4. In a steamer, bring water to a boil, then steam the green beans for 5 minutes. Rinse and cool. 5. In a small pot, bring ½ cup water to a boil, then stir in the couscous and remove from heat. Let stand, covered, for 5 minutes, then uncover, stir in 2 tablespoons of the dressing and fluff. 6. On a large platter or in a baking dish, spread the spinach, then top with couscous, green beans, tomatoes and chicken. Drizzle with dressing, sprinkle with almonds and serve.
PACK IT UP These big salads are perfect for packing. A 3-quart, 9x15-inch glass casserole dish with a lid is a great way to store and serve it. If you have an insulated carrier, you can repurpose it as a salad chiller. A 3-quart rectangular storage container works, too. Whether you are packing it for the park or just out to the deck, your salad will be crisp and easy to serve.
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