PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL
Provided by Anne Burrell
Categories appetizer
Time P1DT45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pickled cauliflower:
- Combine all the ingredients in covered container and refrigerate for at least 24 hours.
- Salad:
- Preheat the oven to 375 degrees F.
- In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
- Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
- What a salad- it's springtime on a plate!
- The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator
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Mohammed Ismail
mohammed_i60@gmail.comThis salad is a great way to impress your friends and family. It's elegant and delicious, and it's sure to be a hit at your next dinner party.
Rumeshi Thathasarani
t.rumeshi@yahoo.comI'm always looking for new ways to prepare cauliflower, and this salad is a keeper. It's easy to make and the results are delicious.
Christopher Rosario
r-christopher@yahoo.comI made this salad for a potluck and it was a big hit! Everyone loved the unique flavor combination.
Misheck Taonashe Gumbo
t_misheck@hotmail.comThis salad is a great way to use up leftover chanterelles. I had some leftover from a mushroom hunting trip and they were perfect in this salad.
Tarikul Lax
tarikul.l@gmail.comI'm not a big fan of cauliflower, but I really enjoyed this salad. The pickling process mellowed out the cauliflower's flavor and made it much more palatable.
Cultist Brainjutter
brainjutter-cultist@aol.comThis salad is a great way to get your daily dose of vegetables. It's also a good source of fiber and vitamins.
Doug Gobron
dgobron@gmail.comI found that the salad was a bit too tart for my taste, so I added a little bit of honey to balance it out.
OXO CHAMPIONS
o72@gmail.comThis salad is a great make-ahead dish, as the flavors meld together nicely over time. I made it a day ahead of time and it was even better the next day.
Demetrius Damascus James Bartholomew lll Jr
jd69@gmail.comThe fennel added a nice anise flavor to the salad, and the shallots gave it a bit of a bite. I also loved the addition of the chanterelles.
Aj Kj
a_kj@hotmail.co.ukI've never had pickled cauliflower before, but I'll definitely be making this again. It's a great way to use up leftover cauliflower.
WW WW
www87@aol.comThis pickled cauliflower salad was a delightful surprise! The combination of flavors and textures was perfect, with the tangy dressing balancing out the sweetness of the cauliflower and chanterelles.