Roasted Cauliflower and Radicchio Salad
A vibrant and hearty salad featuring golden-brown roasted cauliflower, crisp romaine, radicchio, and toasted hazelnuts, all tossed in a white wine vinaigrette. This elegant combination offers a perfect balance of warm and cool, crispy and tender textures.
Ingredients
- •1 head cauliflower
- •½ cup extra-virgin olive oil
- •¾ teaspoon salt
- •¼ teaspoon black pepper
- •¼ cup white-wine vinegar
- •1½ tablespoon shallot
- •2 heads romaine
- •1 head radicchio
- •1 cup flat-leaf parsley leaves
- •½ cup hazelnuts
- •toasted
- •any loose skins
- •nuts coarsely chopped
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 450°F.
10 min
- 2.
Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.
30 min
- 3.
Whisk together vinegar, shallot, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add romaine, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.
15 min
