Quick and Easy Belgian Endive and Shaved Cauliflower Salad
Discover a surprising twist as shaved cauliflower transforms this salad into a visual delight. The unique slivers offer a cross-cut view, showcasing the beauty of this humble cruciferous vegetable. The sweetness of fennel and the gentle bitterness of endive come together in perfect harmony, creating a flavor symphony that’s perfect for your next holiday, birthday, or any entertaining event.
And here’s the secret—it’s not just visually stunning; it’s also one of the easiest dishes to prepare. Bring elegance and ease to your table!
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What’s unique about this Recipe?
Grocery and Pantry List
Time Required:
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Shaved Cauliflower Salad Recipe Steps at a Glance
This shaved cauliflower salad recipe can be broken down into the following steps:
Step-by-step: How to Make Shaved Cauliflower Salad
Step 1: Preparing the vegetables
Washing the cauliflower, fennel, and endive.
Shaving cauliflower Cutting endive Shaving fennel
Cut the cauliflower into manageable florets. Using the mandolin, thinly slice the cauliflower.
For the endive give a fresh cut on the base and start cutting into rounds.
If you plan on putting the salad together later, I suggest squeezing some lemon juice on the endives to stop them from oxidization.
Cut the fennel prongs and give a fresh cut on the base. Cut it into half and start shaving lengthwise into slivers.
Step 2: Making lemon vinaigrette dressing
Squeezing lemon Whisking mustard and lemon Salad dressing
Whisk together lemon, mustard, and salt until all combined. Slowly pour the olive oil and continue to whisk until it’s emulsified.
Step 3: Putting the salad together
Mixing the salad Drizzling the dressing
Layer all the cut vegetables in a salad bowl and drizzle the salad dressing over it. You can also use white balsamic vinaigrette for this salad.
Best Way to Serve
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
What is an endive?
Endive, a member of the chicory family, is cultivated in a manner similar to lettuce. This unique vegetable forms a tight, cone-shaped head with pale, almost white leaves. The distinctively pale color is achieved by a process of excluding sunlight during cultivation, creating a visually striking and crisp endive head. The resulting leaves have a slightly bitter taste, making endive a versatile ingredient in salads, appetizers, and various culinary creations. Its compact shape and crisp texture add both visual appeal and a delightful crunch to dishes, contributing to the complexity of flavors in salads and other recipes.
How do you eat raw cauliflower?
Cauliflower is one of the best vegetables out there that to eat raw. It is packed with a lot of nutrients and suitable for a lot of diets. The raw cauliflower taste is very neutral, a bit sweet, and a little nutty. Since the cauliflower is very fibrous, it’s best to cut the florets into smaller chunks. You can eat raw cauliflower with dips and salads. Shaved cauliflower makes it easier to consume.
More Recipes to Try From Cafe Osharak
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More plant based recipes.
Belgian Endive and Shaved Cauliflower Salad
Ingredients
- ½ Cauliflower shaved or thinly sliced
- 1 fennel bulb shaved
- 1 endive chopped
Lemon Vinaigrette Dressing:
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice
- 1/4 cup Olive Oil
- 1 teaspoon kosher salt
- fresh cracked pepper
- 1 tablespoon Parmesan cheese shaved (optional)
Instructions
Prepare Cauliflower:
- Cut the cauliflower into manageable florets.
- Use a mandolin to thinly slice the cauliflower.
Prepare Fennel:
- Trim the fennel prongs, giving a fresh cut on the base.
- Cut the fennel in half and start shaving lengthwise into slivers.
Prepare Endive:
- Give the endive a fresh cut on the base.
- Cut into rounds.
Prepare Dressing:
- Whisk together lemon, mustard, and salt until well combined.
- Slowly pour in the olive oil, continuing to whisk until the dressing is emulsified.
Assemble Salad:
- Layer all the cut vegetables in a salad bowl.
- Drizzle the prepared salad dressing over the vegetables.
- Add shaved parmesan cheese on top of the salad.
