Ingredients

  • ½ head cauliflower cut into 1/4" floret
  • 4 tablespoons olive oil
  • ¼ cup walnuts chopped
  • 1 tablespoon lemon juice or more
  • ½ teaspoon Dijon mustard
  • 1 ½ cups watercress
  • 1 cup radicchio shredded

Directions

1. Preheat oven to 425*F/220*C/GM7.
2. Toss cauliflower with half the olive oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown about 15 minutes.
3. Sauté nuts in remaining oil until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
4. Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste. Toss to coat.

Notes
Notes:Original serves 4. Not as bitter as you may think. A good balance with sweet and/or heavy, rich food. Cauliflower mellows it out. One head cauliflower plus 4 cups watercress and 2 cups radicchio serves 10.
Serving Ideas:Original serves 4.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
MacGourmet downloadRoasted Cauliflower, Watercress, Radicchio Salad. To import, drag image to your MacGourmet recipe box.