Crunchy Cauliflower Salad
This chopped salad celebrates raw cauliflower, a hearty vegetable often reserved for roasting, which renders it golden and soft. Here, crunchy, thinly sliced cauliflower and radicchio bring a mix of slightly sweet and pleasantly bitter flavors; the honey and Meyer lemon vinaigrette is a nod to winter, when citrus fruits are at their brightest and sweetest. Customize the salad with whatever crunchy vegetables you have on hand; celery, fennel and cabbage all make great candidates. This dish makes the perfect side for roasted fish or chicken, or enjoy the salad as a main dish topped with beans, shredded chicken or canned tuna.
- Total:
- Serves: 4 persons
Ingredients
- 6tablespoons neutral oil, such as safflower or canola
- 2teaspoons finely grated fresh Meyer lemon zest, plus 3 tablespoons juice (from 2 Meyer lemons)
- 1teaspoon honey
- Kosher salt and black pepper
- 1pound large cauliflower florets, very thinly sliced (about 5 cups, see Tip)
- 1small head radicchio (8 ounces), halved, cored and leaves coarsely torn
- ½cup thinly sliced scallions, plus more for garnish
- ¼cup freshly grated Parmigiano-Reggiano
- ½cup coarsely chopped roasted walnuts (about 2 ounces)
Instructions
Step 1
In a large bowl, combine oil, Meyer lemon zest and juice, and honey. Season with salt and pepper, and whisk until well blended. Add cauliflower, radicchio, scallions and half of the cheese, and toss to evenly coat. Let stand for 5 minutes to soften slightly.Step 2
Toss the salad one more time and divide among 4 plates. Top each with some of the walnuts and garnish with additional scallions and the remaining cheese.