This recipe is my best recollection from a very old issue of Bon Appetit.  I have so many of these saved but not this one, so here is how my memory serves me. It is one of my favorite things to take to summer potluck gatherings or serve at my own barbecue!

INGREDIENTS serves 6

1/2 large head cauliflower, broken into medium-sized florets
3/4 lb. fingerling or new potatoes, halved or quartered depending on size
1/2 medium red onion, very thinly sliced

1 tbsp. minced fresh rosemary or chives 
1 tbsp. red wine vinegar
1 tbsp. sherry vinegar
1 tsp. Dijon Mustard
3 tbsps. Extra Virgin Olive Oil
4 oz. Blue Cheese (pick your favorite — Roquefort is lovely here)

Salt and Pepper to Taste

PROCESS

Steam or simmer the cauliflower and potatoes in salted water until tender, about 15 minutes. Drain, let dry thoroughly while you prepare dressing.

Very thinly slice red onion and place in salad bowl.  In small bowl, whisk together chopped herbs, vinegars, mustard, salt and pepper until combined. Then drizzle in olive oil, whisking until emulsified.  Add 1/2 of blue cheese and mash into dressing until incorporated.  Add dressing, potatoes, and cauliflower to bowl with onions and toss to combine. Taste and adjust for salt and pepper.  Crumble remaining blue cheese into the salad and toss lightly.

This keeps very well. Can be served warm, room temperature, or chilled. I also think if you had the time, it would be lovely to finish the cauliflower and potatoes after a lighter steam with a roast in the oven at 400 for about 15 minutes.

I’d love to know what you think!

May your days be truly delicious and satisfying!

Laura