CURRIED CAULIFLOWER AND POTATO SALAD WITH CILANTRO EMULSION

Curried Cauliflower and Potato Salad with Cilantro Emulsion image

Provided by Richard Blais

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 22

One 2 to 2 1/2-pound head cauliflower, cut into bite-size florets (about 4 cups)
1/4 cup melted ghee
3 tablespoons curry powder
1 tablespoon plus 2 teaspoons salt, plus more to taste
1 1/2 pounds unpeeled assorted baby potatoes, such as white-skinned, red-skinned and purple, quartered
2 tablespoons white wine vinegar
1 cup fresh or frozen and thawed peas
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint leaves
2 tablespoons fresh minced ginger
2 cloves garlic, minced
1 small white onion, finely diced
Cilantro Emulsion, recipe follows
Freshly ground pepper, to taste
1 egg
1 teaspoon salt, plus more to taste
1/4 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 tablespoon fresh minced ginger
1 clove garlic, minced
1/4 teaspoon white pepper
1 cup olive oil

Steps:

Preheat the oven to 450 degrees F.
Toss the cauliflower with the ghee, curry powder and 2 teaspoons of the salt, and then transfer to a foil-lined baking sheet. Roast until just tender and slightly charred, stirring occasionally, about 20 minutes.
Place the potatoes in a large pot and cover with 3 inches of cold water. Stir in the remaining 1 tablespoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Drain and transfer to a large rimmed baking sheet, drizzle with the white wine vinegar and let cool slightly.
Combine the potatoes and cauliflower in a large bowl. Toss with the peas, cilantro, mint, ginger, garlic, onions and Cilantro Emulsion until thoroughly combined. Season with more salt and pepper, if needed, and serve.
For Cilantro Emulsion: Bring 1 quart water to a boil with the salt in a small saucepan. Add the egg (still in the shell) and simmer over moderately high heat, 5 minutes.
Transfer the egg to a bowl of cold water using a slotted spoon and let stand 3 to 4 minutes. Crack the egg all over and gently peel under warm running water, keeping it whole.
Combine the poached egg with the cilantro, lemon juice, ginger and garlic in a blender. With the blender running, slowly begin drizzling in the olive oil until emulsified. Season with the white pepper and more salt, if needed.