A few weeks ago I attended a wedding just outside of Winnipeg, MB. It was a second marriage for my childhood bestie and as we’ve now entered the time of our lives when folks are giving the marriage experience another shot (aka middle age), it was time to familiarize myself with second wedding culture. What I learned at her event was that the ceremony is really not the focal point…the food and the after party are! And so it was with unabashed relish that the guests dug in and enjoyed a deliciously catered meal courtesy of Urban Prairie Cuisine. The spread was luxurious: prime rib, rosemary chicken and when I got to the Yorkshire Pudding, in a rather breathless voice, I asked chef Craig Guenther if he was married! And then there were the salads. Dark leafy greens in a sultry sauce, sweet and crunchy broccoli, and the one I couldn’t quite put my finger on- a snappy cauliflower crunch with marinated water chestnuts that sparked on the tongue. The evening progressed and we moved from the dinner tables to the dance floor and I couldn’t get this salad out of my mind…How could I re-create the loveliness without the help of a master chef? A few days later at the Souris campground, a friend and I gave it a good shot. By all accounts, it was great. Here’s how we did it.
This salad is best after a day in the fridge.
1 head cauliflower, divided into small florets
1 can water chestnuts, drained
1/2 red onion, diced
1 c. slivered almonds
1/2 tsp salt
1/4 tsp pepper
1/4 c. Catalina dressing
Simply mix all of your ingredients together and let them get to know each other in the fridge for a day or two. Enjoy!