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.
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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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
