PICKLED CAULIFLOWER SALAD WITH CHANTERELLES AND FENNEL

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Pickled Cauliflower Salad with Chanterelles and Fennel image

Provided by Anne Burrell

Categories     appetizer

Time P1DT45m

Yield 4 servings

Number Of Ingredients 16

1/2 head cauliflower, cut into very small florets
1 cup champagne vinegar
1/2 cup water
3 tablespoons kosher salt
2 tablespoons sugar
2 big shakes hot sauce (recommended: Tabasco)
2 cloves garlic, smashed
3 bay leaves
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
Extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
2 cups washed baby arugula
Good quality finishing oil

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

Malak Gharsan
malak-gharsan@gmail.com

I would not recommend this recipe to others.


Mostafiz media
media@hotmail.com

Overall, I was a bit disappointed with this salad. It didn't live up to my expectations.


Aisea leone
aisea.l71@hotmail.com

The ingredients for this salad are a bit pricey.


ALLIED School
school.allied@yahoo.com

This salad is a bit too time-consuming to make for a weeknight meal.


Akos Megaeni
amegaeni@yahoo.com

I found the marinade to be a bit too sweet for my taste.


Dipto Basak (Vasa)
b-d0@hotmail.com

I would have liked the cauliflower to be a bit more tender.


Amanda Ramirez
ramirez-amanda@gmail.com

This salad is a great way to use up leftover cauliflower.


Tayvonne Nyuon
t-n@gmail.com

The fennel gives this salad a nice anise flavor.


Mahek Adeel
madeel19@yahoo.com

I love the pop of color that the chanterelles add to this salad.


Amy Marchbanks
marchbanks_amy@aol.com

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
l-meme86@yahoo.com

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
tristyn@aol.com

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
s.bloch29@yahoo.com

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
m_d@yahoo.com

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