Cauliflower Crunch Salad
Author: 
Serves: 4-6
 
Ingredients
  • 1 medium head of cauliflower, cored, florets chopped into very small pieces, like the size of a raisin (chopped by hand or thinly sliced with the slicing disc of a food processor)
  • ½ cup toasted and salted nuts, like almonds, pine nuts, or pistachios, chopped
  • ½ cup currants or raisins, preferably unsulphured, or another dried fruit
  • ⅓ cup flat-leaf parsley, chopped
  • 3-4 scallions, sliced or 1 shallot, finely diced
  • Dressing:
  • Zest of one large lemon or two small lemons
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons white balsamic vinegar* (Trader Joe’s has one labeled White Modena)
  • 6 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper
Instructions
  1. Place cauliflower, nuts, raisins, parsley, and scallions in a large serving bowl.
  2. Combine all vinaigrette ingredients in a glass jar fitted with a screw top lid. Shake until emulsified. Pour all of the dressing over the salad. Toss to coat, taste for seasoning, and serve.
Notes
You can also swap some other veg for some of the cauliflower like shaved fennel.
You can shave the cauliflower on a mandoline or slicing disc of the food processor.
*Or white wine vinegar with a little maple syrup, honey or agave to taste.
If your cauliflower is huge, either don’t use all of it or make 1 ½ x the dressing. If the salad sits for a few days in the fridge, the cauliflower absorbs a lot of dressing and you might need a little extra to punch up the flavor.
Recipe by Pamela Salzman at https://pamelasalzman.com/cauliflower-crunch-salad-recipe/