Shaved Cauliflower And Radicchio Salad Recipes
SHAVED CAULIFLOWER AND RADICCHIO SALAD
Provided by Amelia Saltsman
Categories Salad Appetizer Vegetarian Low Cal Cauliflower Healthy Low Cholesterol Radicchio Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- 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.
CAULIFLOWER AND RADISH SALAD
Friends always ask for this recipe whenever I make this dish for a special occasion. It's so good and goes a long way.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cauliflower, radishes and green pepper. In a small bowl, combine the remaining ingredients. Pour over cauliflower mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 76 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 157mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED CAULIFLOWER AND RADICCHIO SALAD
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
- Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.
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- 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.
- Place 1 Tbsp. juice in a small bowl. Whisk in Dijon mustard. Gradually whisk in oil. Season with salt and pepper.
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