Craving a healthy and refreshing salad that's bursting with flavor? Look no further than this shaved cauliflower and radicchio salad. This vibrant dish combines the delicate crunch of cauliflower and the slightly bitter, peppery taste of radicchio, creating a delightful contrast of textures and flavors. Dressed in a tangy and aromatic vinaigrette, this salad is not only visually appealing but also packed with essential nutrients.
In addition to the main shaved cauliflower and radicchio salad recipe, this article also includes two variations: a roasted cauliflower and radicchio salad and a warm cauliflower and radicchio salad. The roasted version adds a smoky, caramelized flavor to the cauliflower, while the warm version features wilted radicchio and a warm vinaigrette, perfect for a cozy winter meal. Whether you're looking for a light lunch, a refreshing side dish, or a flavorful vegetarian main course, these cauliflower and radicchio salads are sure to satisfy your taste buds and nourish your body.
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.
ROASTED CAULIFLOWER SALAD WITH RADICCHIO, PECORINO, AND FRIED CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve.
- Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately.
- Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve.
- What a lovely salad!
ROASTED CAULIFLOWER, WATERCRESS, AND RADICCHIO SALAD
Categories Salad Leafy Green Side Roast Vegetarian Walnut Cauliflower Fall Healthy Vegan Watercress Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
- Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
- Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.
SHAVED CAULIFLOWER SALAD
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Provided by Jeremy Strubel
Categories Bon Appétit Salad Cauliflower Vegetarian Lettuce Parmesan No-Cook Raw Fall Winter Healthy Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
- Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
- Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.
Tips:
- Use a sharp knife or mandoline to thinly slice the cauliflower and radicchio. This will help create a salad with a delicate texture and even cooking.
- Don't be afraid to add other vegetables to this salad. Some good options include shredded carrots, bell peppers, or snap peas.
- Make sure the dressing is well-balanced. The dressing for this salad should be tangy, but not too acidic. A good rule of thumb is to use equal parts vinegar and olive oil.
- Serve the salad immediately. This salad is best enjoyed fresh. If you need to make it ahead of time, store the salad in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
This shaved cauliflower and radicchio salad is a delicious and healthy side dish that can be enjoyed all year round. It's perfect for a light lunch or dinner, and it's also a great way to get your daily dose of vegetables. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or potluck.
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