Warm Roasted Cauliflower Salad With Bagna Cauda Dressing
Makes 4 entree salad size servings or serves 6 as a side
*1 sizable head cauliflower
*1/2 head radicchio, cored and ribboned
*1 small shallot, sliced very thin
*Handful chopped parsley
*1/4 cup toasted hazelnuts, chopped
*Endive leaves, for garnish (and for dipping extra bagna
cauda sauce)
*Scant 1/4 cup good olive oil
*8-9 anchovy fillets, minced
*3 fat cloves garlic, minced
*S&P
Heat the oven to 400. Cut the cauliflower into bite size florets and arrange
on a baking sheet in a single layer. Drizzle with evoo and season with S&P
then toss lightly so the florets are all well oiled. Roast about 30-35 minutes, or
until the tops are starting to brown, stirring once midway. Meanwhile, make the bagna cauda by heating the oil over medium-low and adding in the anchovies and garlic. Cook both in the oil for about 10 minutes without burning the garlic. Keep warm. When the cauliflower is tender, then it take out of the oven and toss in a big
bowl with the radicchio, parsley, chopped shallot, and some of the warm
dressing. Arrange on a plate with some endive leaves for garnish, add a little
extra dressing and smatter some chopped hazelnuts around. Use up any leftover bagna cauda up by dipping crusty bread slices or endive leaves into it.
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