Cauliflower Salad
February 26, 2013 11:36AM
Related Stories
Updated: March 28, 2013 6:04AM
MAKES 6 TO 8 APPETIZER PORTIONS
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 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
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
