Shaved Cauliflower Salad with Date-Dijon Dressing
By Amanda LuchtelPublished on September 5, 2023
Time
Total Time: 25 minutes, plus 30 minutes resting
Yield
6
Ingredients
Before You Begin
After trimming the leaves and stem from the cauliflower in step 1, you should have about 1½ pounds of cauliflower. We prefer to use the tender inner ribs and yellow leaves of the celery, known as the heart, in this recipe. To toast the pistachios, cook them in a dry skillet over medium heat, stirring often, until they are lightly browned and fragrant, 3 to 5 minutes.
Instructions
- Trim outer leaves of cauliflower and cut stem flush with bottom of head. Place cauliflower stem side up on cutting board. Cut stems around core to remove large (2- to 3-inch) florets. Slice each floret lengthwise as thin as possible (about ⅛ inch thick). Slice core crosswise as thin as possible. (You should have about 6½ cups thinly sliced cauliflower.) Transfer cauliflower to large bowl.
- Process dates, oil, vinegar, mustard, water, garlic, salt, and pepper in blender until mostly smooth with some finely chopped dates remaining, about 1 minute, scraping down sides of blender jar as needed. Transfer dressing to bowl with cauliflower.
- Add celery ribs and leaves, parsley, and tarragon to cauliflower mixture and toss gently to combine. Refrigerate until cauliflower is slightly softened, at least 30 minutes. (Cauliflower mixture can be refrigerated for up to 12 hours.)
- Fold Pecorino and pistachios into cauliflower mixture. Season with salt and pepper to taste. Transfer salad to platter and serve.
Time
Total Time: 25 minutes, plus 30 minutes restingYield
6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The mild flavor of cauliflower is a perfect canvas for bold dressings, and thin shaved pieces are delicate enough to enjoy as a raw salad. Shaving the cauliflower florets allowed the thinner pieces to soften while sitting in a creamy dressing for at least 30 minutes. The dressing of Dijon mustard and white wine vinegar, rounded out with sweet Medjool dates, complemented the delicate cauliflower nicely. Parsley added brightness, tarragon contributed a hint of licorice, and sliced celery added juiciness, while delicate celery leaves boosted celery flavor. Toasted pistachios and shaved Pecorino cheese added before serving offered crunch and piquant pops of flavor, respectively.
Before You Begin
After trimming the leaves and stem from the cauliflower in step 1, you should have about 1½ pounds of cauliflower. We prefer to use the tender inner ribs and yellow leaves of the celery, known as the heart, in this recipe. To toast the pistachios, cook them in a dry skillet over medium heat, stirring often, until they are lightly browned and fragrant, 3 to 5 minutes.
Instructions
- Trim outer leaves of cauliflower and cut stem flush with bottom of head. Place cauliflower stem side up on cutting board. Cut stems around core to remove large (2- to 3-inch) florets. Slice each floret lengthwise as thin as possible (about ⅛ inch thick). Slice core crosswise as thin as possible. (You should have about 6½ cups thinly sliced cauliflower.) Transfer cauliflower to large bowl.
- Process dates, oil, vinegar, mustard, water, garlic, salt, and pepper in blender until mostly smooth with some finely chopped dates remaining, about 1 minute, scraping down sides of blender jar as needed. Transfer dressing to bowl with cauliflower.
- Add celery ribs and leaves, parsley, and tarragon to cauliflower mixture and toss gently to combine. Refrigerate until cauliflower is slightly softened, at least 30 minutes. (Cauliflower mixture can be refrigerated for up to 12 hours.)
- Fold Pecorino and pistachios into cauliflower mixture. Season with salt and pepper to taste. Transfer salad to platter and serve.
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