When it comes to Easter dinner, we usually stick to the good 'ole ham and scalloped potatoes. And I'll tell you that my mom makes the best scalloped potatoes in all the East of Idaho. I have been playing around in the kitchen for ideas to contribute something new and fresh for this year's Easter dinner. I can't replace the ham nor the potatoes, so I chose to do a nice citrus slaw that will pair nicely with the ham.
Using seasonal ingredients like asparagus, cauliflower, and radicchio, combined with a mild mustard and citrusy dressing and a touch of parmesan, I'm sure to win over some relatives.
I hope you all have a very wonderful Easter weekend full of sunshine and good eats! Don't forget to ENTER TO WIN the Purely Spring Giveaway in the prior post! All comments and follows are good for entry on any post. And also, don't forget to check out the Purely Spring Magazine for extra Easter ideas and recipes!
1 small head of cauliflower
1 small radicchio
1 bunch asparagus
1/2 C green onion
1/4 C italian parsley
2 tbsp Dijon mustard
1/4 C olive oil
Juice of 2 lemons
Juice of 1 orange
1/2 C sliced almonds
1/2 C grated parmesan
*dried cranberries (optional)
In a large food processor, chop asparagus, green onion, and parsley, set aside
Chop cauliflower and radicchio into thin slices and put in a large mixing bowl
Combine mustard, olive oil, lemon juice, orange juice, salt/pepper in a food processor and pulse until well combined
Add asparagus to cauliflower and radicchio and drizzle with citrus dressing
Throw in almonds, parmesan, salt/pepper toss and serve at room temperature