Cauliflower and Marcona Almond Salad
Veggie salad with some crunch!
I love raw veggies. Usually, you think of veggies and dip when it comes to uncooked vegetables but i really love using them in salads. Not all salads have to contain lettuce and this one packs a punch full of flavor without any salad greens.
The dressing for this salad is a nice dijon based dressing with white balsamic vinegar & lemon juice for some zip. I love using shallot in dressings. It gives it that French flair that I love in the kitchen. I use hot honey in the dressing to give it a little heat but you can use plain honey if your heart desires.
What protein would go well with this salad?
Anything goes here! I think it pairs well with a grilled steak, a pork chop (like in the photo above) or a piece of roasted chicken. I have also made this for a potluck situation where it can mesh well with anything. It is not the most exciting looking salad as it is mostly white with a dash of dried cherry red, but its flavor makes up for it!
Hope you enjoy it. Bon Appetit!
Raw Cauliflower Salad
A crunchy raw cauliflower salad with a little hot honey dressing to round out the flavors.
Ingredients
- 1 head of cauliflower, cut into florets
- 4 TBSP dried tart cherries or craisins
- 3 scallions, green and white parts, sliced thinly
- Grated Parmesan cheese to taste
- 4 oz of dressing below
- 1/3 cup chopped marcona almonds
- Diamond Crystal salt and fresh ground pepper, to taste
- Dressing
- Juice from half of a lemon
- 1 oz. white balsamic vinegar
- 1 shallot, finely minced
- 1 TBSP hot honey
- 1 TBSP dijon mustard
- 6 oz. EVOO
- Diamond Crystal salt and fresh ground pepper, to taste
Instructions
- In a bowl mix together cauliflower, dried cherries, scallions, salt and pepper.
- In separate bowl mix together dressing ingredients. Whisk until emulsified.
- Add dressing to cauliflower bowl. Let sit for 30 minutes. Grate parmesan cheese over the salad. Top with marcona almonds
Notes
If making ahead, do not put the cheese and almonds on until right before serving.