Osteria & Bar Tulia’s Cauliflower Salad
Recipe courtesy of Osteria & Bar Tulia and Chef Vincenzo Betulia.
This is a wonderful, light, healthy salad– I love the crunchiness of the cauliflower and almonds, the saltiness of the cheese, and the sweet, tanginess of the dressing with the added kick from the Dijon, and the sweetness of the currants. Of course, I love to experiment, you can try this with brussel sprouts, kale, or mixed greens of your choosing, the dressing is delicious!
Ingredients: (Serves 3-4 people)
1 head cauliflower, sliced
sea salt and cracked pepper to taste
3-4 tablespoons reconstituted currants (in warm water, then drained)
3 scallions sliced
2 ounces cauliflower dressing, grated Piave or Parmigiano
1/4 cup Marcona almonds sliced by hand preferred
Dressing Ingredients:
2 ounces lemon juice
2 ounces white balsamic vinegar
1 shallot minced
2 tablespoons honey
2 tablespoons Dijon mustard
salt and pepper to taste
12 ounces olive oil
Method:
In a medium size bowl, add the cauliflower, currants, scallions, salt, and pepper. Add the dressing and toss thoroughly. Allow to sit for 3-5 minutes so the dressing can somewhat penetrate the cauliflower. Spoon onto a plate or bowl. Grate cheese over the salad. Top with sliced Marcona almonds.
