Looking for an alternative to tossed greens? I am always seeking easy ways to sneak in raw cruciferous vegetables (the more stinky ones, like broccoli, radishes, kale and cauliflower). Raw cruciferous are extra bioactive, and support detoxification and bone health. I like to use every bit of my citrus fruit, and in this recipe I grate the lemon peel directly into the salad before juicing the fruit.
This salad is super healthy, delicious and easy. It's become a everyday favorite. Want to dress the salad an hour before company arrives? This one fits the bill, so it's great for company, a to-go lunch or a potluck, too.
Recipe By: Adapted from Epicurious.com
Makes 6 to 8 servings
1/2 head of a 1-pound cauliflower, cored, cut into florets 1/2 head of a 6-ounce radicchio, cored, quartered lengthwise 6 inner celery stalks with leaves 1/4 cup thinly sliced chives or scallions 1/4 cup flat-leaf parsley leaves 1 lemon 2 teaspoons Dijon mustard 1/4 cup olive or walnut oil Salt, freshly ground pepper 1 ripe Bosc pear or crisp apple 1/4 cup coarsely chopped walnuts, toasted if desired Ingredient info: Walnut oil is available at some supermarkets, natural and specialty foods stores, and at latourangelle.com.
For salad: 1. Push cauliflower florets, then radicchio, through the feed tube of a food processor fitted with a slicing disk, or thinly slice cauliflower and radicchio with a knife. Mix in a large bowl. 2. Remove celery 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: 3. Place 1 tablespoon juice in a small bowl. Whisk in Dijon mustard. Gradually whisk in oil. Season with salt and pepper. 4. Up to 1 hour before serving, add dressing to salad; toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. 5. Cut pear into matchstick-size pieces. Add pear and walnuts to salad; toss to combine.