Parmesan Cauliflower and Parsley Salad
A sophisticated salad featuring golden-fried parmesan-crusted cauliflower florets, fresh parsley leaves, and marinated mushrooms, all tossed in a bright lemon vinaigrette.
Ingredients
- •1 teaspoon finely grated fresh lemon zest
- •2 tablespoons fresh lemon juice
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •¼ cup extra-virgin olive oil
- •6 oz white mushrooms, thinly sliced
- •5 cups loosely packed fresh flat-leaf parsley leaves
- •2 whole large eggs
- •¼ teaspoon salt
- •⅛ teaspoon black pepper
- •2 packages frozen cauliflower florets
- •2 oz Parmigiano-Reggiano
- •⅓ cup olive oil
Cooking Instructions
- 1.
Stir together zest, lemon juice, salt, and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate while panfrying cauliflower.
5 min
- 2.
Lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
8 min
- 3.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
12 min
- 4.
Add parsley and cauliflower to mushroom mixture, tossing to combine.
3 min