PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL
Provided by Anne Burrell
Categories appetizer
Time P1DT45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pickled cauliflower:
- Combine all the ingredients in covered container and refrigerate for at least 24 hours.
- Salad:
- Preheat the oven to 375 degrees F.
- In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
- Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
- What a salad- it's springtime on a plate!
- The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator
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Malak Gharsan
[email protected]I would not recommend this recipe to others.
Mostafiz media
[email protected]Overall, I was a bit disappointed with this salad. It didn't live up to my expectations.
Aisea leone
[email protected]The ingredients for this salad are a bit pricey.
ALLIED School
[email protected]This salad is a bit too time-consuming to make for a weeknight meal.
Akos Megaeni
[email protected]I found the marinade to be a bit too sweet for my taste.
Dipto Basak (Vasa)
[email protected]I would have liked the cauliflower to be a bit more tender.
Amanda Ramirez
[email protected]This salad is a great way to use up leftover cauliflower.
Tayvonne Nyuon
[email protected]The fennel gives this salad a nice anise flavor.
Mahek Adeel
[email protected]I love the pop of color that the chanterelles add to this salad.
Amy Marchbanks
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and can be served at room temperature.
meme life
[email protected]I'm not a big fan of cauliflower, but this salad changed my mind. The pickling process really mellows out the flavor and makes it more palatable.
Tristyn Fiddler
[email protected]This salad is a winner! I love the combination of pickled cauliflower, chanterelles, and fennel. It's a great way to showcase seasonal produce.
Shezad Bloch
[email protected]I followed the recipe exactly and the salad turned out amazing! It's a great balance of sweet, sour, and savory. The cauliflower remained crispy, and the chanterelles and fennel added a wonderful depth of flavor.
David Mwambila
[email protected]This pickled cauliflower salad is a delightful symphony of flavors! The tangy marinade perfectly complements the crunchy cauliflower, while the chanterelles and fennel add a touch of earthy elegance. I highly recommend it as a refreshing side dish or