Bar Tartine Cauliflower Salad

Bar Tartine Cauliflower Salad Recipe

I'm not much of a menu collector, although I have a small stack of gems in one of my desk drawers. A good number of them are menus from past meals at Bar Tartine. For those of you who have yet to visit San Francisco, Bar Tartine is a much loved establishment in the heart of San Francisco's Mission district, just a couple of blocks from the (deservedly famous) namesake bakery. After Tartine, Chad Robertson and Liz Prueitt opened Bar Tartine - nearly ten years ago - and chefs Nick Balla and Cortney Burns have been at the helm since 2011. It's the place Wayne and I like to go to celebrate a birthday, or walk to on a sunny day for brunch, or just sit for a drink and a couple of little plates. That said, there are a lot of great places to eat in San Francisco, and when I think about why I appreciate Bar Tartine as much as I do, it's not because I love the scale of the space, the nice staff, the old floors, or the hand-thrown plates and drinking vessels - because that stuff is all good. I like to go because, foremost, the food is fascinating to me. The menu is always evolving, the food intensely flavorful - beautiful without being fussy or contrived. It's deeply California in source, but influenced by travel, and family, and life beyond that. There's all sorts of fermenting, drying, and experimenting going on, and the kitchen is open, so you get to watch as everything unfolds. I was incredibly eager to crack the spine on their upcoming cookbook, pestered my pals at Chronicle for an early copy of it, and chose this cauliflower salad to start. It's a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing, and I hope you enjoy it as much as I enjoyed making it. -h

Bar Tartine Cauliflower Salad RecipeBar Tartine Cauliflower Salad RecipeBar Tartine Cauliflower Salad Recipe

Bar Tartine Cauliflower Salad

Heidi note: If you're sensitive to chiles, start with one, then add more to taste. You can seed them if you like, but the heat is a nice play off the creamy yogurt.

Yogurt Dressing:
1 cup strained or Greek yogurt
5 tablespoons unfiltered sunflower oil
2 garlic cloves, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon honey
1 1/2 teaspoons fine grain sea salt
freshly ground pepper, to taste

2 medium, Persian or Japanese cucumbers, seeded, cut into 1/2-inch dice

one 12-ounce head of cauliflower, trimmed into tiny florets
1 bunch green onions, cut into 1/4-inch rounds
1 cup cooked chickpeas
8 ounces button mushrooms, quartered
1 bunch radishes, trimmed and thinly sliced
1 or 2 green serrano chiles, stemmed and thinly sliced
1/4 cup sunflower seeds, lightly toasted

leaves from 1/2 bunch each fresh dill, flat-leaf parsley, and tarragon, chopped
sweet paprika, to serve

To make the yogurt dressing: In a large bowl, whisk together the yogurt, sunflower oil, garlic, lemon juice, vinegar, honey, salt, and pepper to taste. The dressing can be made up to a week in advance and stored in an air-tight container.

Add the cucumbers to the bowl with the dressing along with the cauliflower, green onion, chickpeas, mushrooms, radishes, chiles, sunflower seeds, dill, parsley, and tarragon and let stand for 15 minutes. Toss all of the ingredients with the dressing and let stand until the vegetables begin to give off some liquid and the cauliflower begins to take on a silky texture, about 15 minutes longer. The salad should be slightly soupy.

Transfer the salad to a serving platter, finish with the paprika, and serve. Leftover salad will keep in an airtight container in the refrigerator for up to 2 days.

Serves 6.

Adapted slightly from Bar Tartine: Techniques and Recipes, by Nicolaus Balla and Cortney Burns, Chronicle Books, 2014.

Prep time: 15 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Can't wait to get this book. Love all their goodies.

    Maribel
  • Can you please post the recipe for the drink in the photo? It looks yummy!

    HS: Good eye Lulu - it's a favorite.

    Lulu
  • Are there many vegetarian recipes in this book, Heidi? It looks beautiful, so I hope there are.

    HS: Hi LGB - There is a great amount vegetable focus and inspiration! In many cases, even if a recipe isn't vegetable-focused, there is often a component, flavor combination, or technique worth exploring or thinking about. Super inspirational book.

    LeanGreenBean
  • This salad looks amazing. I am not a big fan of mushrooms, any suggestions for a substitution?

    HS: Hi Michelle - You should try it - it's adds a wonderful textural component to the salad. That said, if you're unwaveringly against them, just leave them out - maybe a bit of avocado would be an interesting sub?

    Michelle
  • Sounds ssoooo good! Can´t wait to make it.

    Ale
  • This recipe looks fantastic! We were lucky enough to go there earlier this month for our anniversary. The sprouted lentil croquettes were just phenomenal.

    Reshma
  • This sounds delightful! Heidi, do you have a list somewhere on here with all your favorite San Francisco restaurants? My fiance and I are taking are first trip there in December. Bar Tartine will be added to the list!

    HS: Hi Ashley - here's a slightly outdated list of San Francisco favorites. Have a wonderful trip!

    Ashley
  • This salad is right up my alley, although I'm not a huge fan of raw cauliflower. Do you think it would be just as good if the cauliflower were roasted? Also, thanks for the sneak peak at the cookbook!

    HS: Hi Jill - letting the cauliflower marinate in the dressing takes some of that raw edge off. I'm not sure I'd go roasted (although I'm sure it would be delicious), if you're really against raw, maybe a quick blanching...

    Jill @ 42potatoes
  • I live in Italy, Tuscany, and I've never been to the US. But my first city to visit in a long list would be San Francisco. I've fallen in love with the food scene since I started reading your blog, then I found Tartine cookbook and I started planning my visit focused on many stops there! Now you add yet another reason to visit San Francisco. I hope I'll get there one day!

    Giulia Scarpaleggia (@JulsKitchen)
  • Sounds wonderful & I'm guessing that it would be great if the cauliflower was slightly steamed and used at room temp!

    Susan
  • This looks perfect - I've only been to Tartine once, but it left a big impression. Definitely will be trying this soon - thanks for the recipe.

    Jesse
  • Salads like these are what make me go time and time again to the Tartine. It my go to place when I am in US. This is my lunch tomorrow!

    Belinda@themoonblushbaker
  • hi heidi, it's been ages since i paid my visit to bar tartine (and tartine bakery, too, for that matter) and i am really, really hoping to make it to SF soonish. until then, i'm sure i will console myself with some of their recipes from the new book, which i can't wait to take a look. i should also try this salad before the cukes are out of season. thanks for sharing!

    HS: Hi Chika - you'll have to let me know!

    chika
  • Hi Heidi, what a treat to have an advance copy of this book - there are so many lovely books coming out this year and this one is very high on my list, so thank you for the good review! Love the sound of these ingredients together.

    Kate! You, I know, will absolutely love it. Hope you're well. xoxo

    KateP
  • Oh I love Bar Tartine! This salad looks wonderfully hearty. Thanks for sharing, Heidi.

    Liz @ Floating Kitchen
  • For some reason, the internet seems to be exploding with cauliflower salad recipes this week... But I'm not complaining - this strange vegetable soaks up dressing like a sponge, and I find that if it gets to sit and marinade in herbs and citrus juices, it becomes just about the closest thing vegetarians get to ceviche. Thanks for sharing this lovely recipe, and reminding me of my love for cauliflower salads!

    Ksenia @ At the Immigrant's Table
  • Oh, how I love Tartine. I can't miss it when I'm in SF. PS I don't see the garlic in the dressing. I was hoping to make this tomorrow for lunch :)

    HS: Updated! Thanks for the catch ;)

    DessertForTwo
  • This salad sounds fantastic! I normally don't think to use raw serranos in practically anything, but I'm definitely intrigued to see how they play here, with the cooling yogurt dressing.

    Eileen
  • This recipe appeals to me so much. Thanks for sharing! I had the pleasure of eating at Bar Tartine once, and hope to make the trek again soon.

    Emily
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