INGREDIENTS
For the salad:
- 300 g raw cauliflower florets
- 150 g carrot
- 200 g green apple
- 150 g lettuce
- 80 g celery stalk
- 30 g celery leaves
- 40 g golden raisins
For the yogurt dressing:
- 500 g Greek strained yogurt
- 60 ml lemon juice
- 15 g Dijon mustard
- 60 ml olive oil
- 20 g grape molasses
- Salt
- Freshly ground black pepper
EQUIPMENT
- Knife
- Cutting board
- Large bowl
- Small bowl
- Whisk or spoon
- Grater
METHOD
- Wash all vegetables thoroughly.
- Cut the cauliflower into very small florets.
- Coarsely grate the carrot and apple.
- Finely chop the celery and celery leaves.
- Place all vegetables and raisins in a large bowl.
- In a separate bowl combine yogurt, Dijon mustard, grape molasses, lemon juice and olive oil.
- Mix until smooth and creamy.
- Season with salt and pepper.
- Pour the dressing over the salad, gently toss and serve.
