I have this salad on high rotation right now! It’s super versatile and go’s with fish, red meat, chicken or beans. A great one to make a double batch of so you’ve got lunch sorted the next day. As you know, I’m all about the leftovers!
Shaved cauliflower and Citrus salad (makes 2 serves)
1/2 head of cauliflower
½ cup red onion, sliced
4 celery stalks with leaves (inner ones best)
1/4 cup chives
1/4 cup parsley
1/4 cup honey glazed walnuts
Dressing:
1 tsp Dijon mustard
2 Tbsp olive oil
Juice of 1 lemons and 1/2 orange
1 tsp water
1/2 tsp pomegranate molasses
2 dates, pitted and soaked for a few minutes till soft
Salt/pepper
How To!
With a peeler or mandolin shave the cauliflower as thin as the setting allows. Slice the red onion very fine. Place in a mixing bowl. Remove celery leaves, wash and toss into the bowl. Cut the remaining stalks into thin matchsticks and add to the mix. Add parsley leaves and chopped chives.
For this delicious dressing, combine all ingredients in a blender and puree until it’s nice and smooth. Mix with the veggies and add lemon zest or more citrus juice if you like it tangy.
For the walnuts, preheat the oven to 160°C. Massage walnuts with honey and sprinkle with salt. Bake for 8 + minutes or until just toasty. Combine with salad mixture (when they’ve cooled) and serve it all at room temperature.
This salad is delicious fresh and great the next day too. I added pomegranate which is a bit hard to come by sometimes. It adds some sweet bursts of flavour and makes it pretty too. Don’t worry about if you don’t have one though, it’s still magic salad to have on high repeat!
