Escarole, cauliflower, almonds, and gruyere…Go! Okay so maybe I watch Chopped a little too often, but I can’t help how much it inspires me to get creative and think outside the box. Whenever I look into the fridge and see miss-matched remnants I take it as a challenge to create something delicious!
Cauliflower is a great vegetable to eat during this time of year as it is still in season, and is a filling component when added to a salad. Because it tends to be a bit bland when raw, I decided it best to par-boil it to enhance the flavor and mouth feel. The acidity of the dressing goes well with the nuttiness of the almonds and creaminess of the cauliflower. Lastly, using a sturdy lettuce like escarole, radicchio, or kale is optimal in a warm salad as it holds up to the heat of the cauliflower without becoming soggy.
Calories per serving: 150 per serving
Prep time: 15 minutes
Cooking time: 5 minutes
Total time: 20 minutes
For blanched cauliflower:
1/2 head of cauliflower , cut into florets
1 tsp salt
2 cups escarole, radicchio, or kale, washed and chopped
½ cup almonds, sliced
1 tsp Dijon
2 tsp yogurt
2 tbsp lemon juice
2 tbsp red wine vinegar
¼ cup grated gruyere
salt , to taste
pepper , to taste
2 tbsp olive oil
1. Bring a small pot of salted water to boil. Add cauliflower and par-boil for 5 minutes.
2. Meanwhile, add all vinaigrette ingredients, except the olive oil, into a boil, and whisk. Then in a thin, steady stream add olive oil while whisking until olive oil fully incorporates and dressing thickens.
3. When cauliflower is done, using a slotted spoon, remove from bowling water and run under cool water for a few seconds. Then add to the bowl of dressing and toss.
4. Add almonds, and lettuce, and give another toss.
5. Plate, give it a crack or two of fresh pepper, and enjoy!