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Southwestern Cauliflower Salad
6 strips bacon, diced and fried
Juice of 2 limes
1/2 tsp. ground cumin
Salt and pepper
2 cups cooked pinto beans
1/2 head cauliflower, cut into flowerets and steamed
1 red bell pepper, diced
1 yellow bell pepper, diced
2-3 jalapeno peppers, diced
3 tomatillos, diced
2 cloves garlic, minced
1/2 onion, diced
Several leaves epazote***, chopped
1 bunch cilantro, chopped
Whisk 3 Tbsp. of the bacon drippings with the lime juice and set aside. Mix the bacon, beans, cauliflower, peppers, tomatillos, garlic, onion, epazote and cilantro. Toss with the dripping and lime dressing. Taste and adjust seasoning.
This is delicious as a main dish salad on a picnic or as an accompaniment to the typical hot dogs and hamburgers or tacos.
“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”
Julia Child
Collards are the oldest known greens in the cabbage family dating back to ancient times. Ancient Greeks and Romans cultivated collard greens. Collards are native to the eastern Mediterranean region and Asia Minor. In approximately 400 B.C. they were brought to Britain and France by either the Romans or Celts. The first documentation of collard greens in America was in 1669 though it is possible they were present in the colonies at an even earlier date. Collard greens grow best in warm weather though they can withstand the cold temperatures of late autumn. Interestingly enough, the flavor of collard greens is enhanced by a light frost.
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