Weather Updates

Cauliflower Salad

storyidforme: 44852416
tmspicid: 16680725
fileheaderid: 7503646

Updated: March 28, 2013 6:04AM


1 large head of cauliflower (colored cauliflower such as orange, purple or green preferred)3 large or six small Brussels sprouts (about a

1/4 pound)

1 cup vegetable oil

½ bunch Italian flat-leaf parsley (stems removed, about 1 cup chopped)

1/3 cup fresh cut chives (cut on diagonal into 1-inch strips)

1 celery stalk (stem, stringy parts removed, in 1-inch julienne strips)

1 tablespoon fresh lemon juice

2 tablespoons high-quality olive oil

Kosher or sea salt

Freshly-ground black pepper

Clean cauliflower, removing green leaves and thick stalks. Chop the head into small florets.

Peel the sprouts, discarding wilted or blemished leaves. Break apart the sprout core.

Heat vegetable oil in a medium saucepan over medium heat. Add Brussels sprout leaves and lightly fry for 30 seconds (warning: use a large pan and be careful — water content in leaves will make oil bubble up). Remove sprouts from saucepan and drain on a paper towel-lined plate.

In a medium bowl, toss cauliflower, parsley, chives and celery. In a small bowl whisk lemon juice, high-quality olive oil and a pinch of salt and pepper.

Pour lemon-olive oil mixture over vegetables and mix. Taste and adjust salt and pepper as needed.

Place dressed cauliflower mix on a medium serving platter and garnish with Brussels sprout leaves.

Adapted from Nana,
3267 S. Halsted

© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit To order a reprint of this article, click here.