Wednesday, February 15, 2012

A lovely salad

This crunchy, healthful salad was featured on Epicurious recently.

Recipe: Shaved Cauliflower and Radicchio Salad


·         1/2 head of a 1-pound cauliflower, cored, cut into florets
·         1/2 head of a 6-ounce radicchio, cored, quartered lengthwise
·         6 inner celery stalks with leaves
·         1/4 cup thinly sliced chives
·         1/4 cup flat-leaf parsley leaves
·         1 lemon

·         2 teaspoons Dijon mustard
·         1/4 cup walnut oil
·         Kosher salt, freshly ground pepper
·         1 ripe Bosc pear
·         1/4 cup coarsely chopped walnuts, toasted if desired
For salad: 
Push cauliflower florets, then radicchio, through the feed tube of a food processor fitted with a slicing disk, or thinly slice cauliflower on a mandoline and radicchio with a knife. Mix in a large bowl.
Peel rounded side of celery with a peeler to remove strings. Remove leaves; add to bowl. Thinly slice stalks with a knife; place in bowl and add chives and parsley. Finely grate zest from whole lemon directly over the bowl to catch any citrus oil. Toss to mix well. Squeeze juice from lemon for dressing.
For dressing: 
Place 1 tablespoon juice in a small bowl. Whisk in Dijon mustard. Gradually whisk in oil. Season with salt and pepper.
Up to 1 hour before serving, add dressing to salad; toss to coat. Season salad with salt, pepper, and more lemon juice, if desired.
Cut pear into matchstick-size pieces. Add pear and walnuts to salad; toss to combine.

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