Doctor's Review: Medicine on the Move

December 16, 2017

© Columbus Leth

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Cauliflower and prawn salad

Three recipes to help you embrace the Danish concept of hygge

When Trine Hahnemann was growing up, her family ate cauliflower two ways: raw with a dip as crudité or in a gratin. Another popular dish at the time was cauliflower in disguise — apparently its real name: boiled cauliflower with white sauce, covered in prawns. Trine never ate it, but it inspired her to make this summer prawn salad.


1 small cauliflower, about 14 oz. (400 g) trimmed weight
10 radishes
7 oz. (200g) cooked peeled prawns (shrimp)


For the dressing
6 tbsp. (90 ml) chopped dill
6 tbsp. (90 ml) chopped chives
⅔ c. (160 ml) Greek yogurt
1 tbsp. (15 ml) grated unwaxed lemon zest and 1–2 tbsp. (15–30 ml) juice
sea salt and freshly ground black pepper


Cut the cauliflower florets and stalk into thin slices, rinse well in cold water then drain in a colander. Slice the radishes.

Mix all the dressing ingredients together, with salt and pepper to taste. Mix the cauliflower slices, radishes and prawns together in a big mixing bowl, then mix in the dressing. Season to taste with salt and pepper, and perhaps a little more lemon juice for acidity. Leave for 10 minutes then season again and serve. Serves 4–6.

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