Shaved Cauliflower & Radicchio Salad with Honey-Toasted Walnuts & a Meyer Lemon Vinaigrette

Did you need something super healthy and fresh to kind of ease you back into a week following the over-indulgence of Super Bowl weekend?  I did.  I also got to use one of B’s Christmas gifts to me for the first time, this ridiculous Cuisinart Food Processor, which made making this salad a 10 minute process instead of maybe a 20 minute one.  Shaving the cauliflower and radicchio into paper-thin slices really “takes this salad from a meal to an event” (we do the same thing with the radishes and avocado for our Favorite Salad Ever), so a julienne will work just as well if you don’t have a food processor that will accomplish this.  You can also just shave these into thin slices with a really sharp knife.  This salad is so pretty and crunchy, the dressing gives it a little lift of sweetness, and the honey-kosher salt toasted walnuts finish it perfectly.  It also makes a ton of it (this would be great for parties), so I just kept the salad and the dressing separate so we could combine them when we were ready to have this over the next day or so.  A paper towel in the bowl with your salad will keep the ingredients from getting soggy.


SHAVED CAULIFLOWER & RADICCHIO SALAD WITH HONEY-TOASTED WALNUTS & A MEYER LEMON VINAIGRETTE (makes a really big bowl of salad – adapted almost exactly from the lovely Happy Yolks)
– 1/2 a head of cauliflower (not cored)
– 1 head radicchio, cored
– 4-5 celery stalks, with leaves
– 1/4 c. chopped fresh parsley
– 1/2 c. honey-toasted walnuts
– 1-2 tbsp honey
– 3 meyer lemons, juiced
– 1 tbsp. dijon mustard
– 1/4 c. EVOO
– kosher salt & fresh ground black pepper

1. Cut a head of cauliflower in half, then shave it either with a julienne, a food processor, or a very sharp knife. Include the stem of the cauliflower. Throw this all into a big bowl.

 


2. Core a head of radicchio, and shave that as well. Do the same with the celery sticks, and also roughly tear  the celery leaves.  Add to the bowl. Chop the chives and the parsley, add to the ingredients, and stir everything to combine.


3. For the meyer lemon vinaigrette, juice the lemons, then add (in this order, to help it all blend together) kosher salt, pepper, dijon mustard.  Whisk together (or shake it up, if you’re using a little mason jar), then add the olive oil. Whisk or shake it to combine, then add to the salad (or keep separate if you’re planning to eat this over the next day or so, too).

3. To make the walnuts, drizzle them with honey and then sprinkle lightly with kosher salt.  Bake for approx. ten minutes at 350.  Remove, let cool slightly, then top the salad with these.  Serve and enjoy.

 

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