1 Video | Photo: Pickled Cauliflower Salad with Chanterelles and Fennel Recipe
Ingredients
Pickled cauliflower:
- 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
Salad:
- 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
Directions
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!
Cook's Note:
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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By tlahaye_12558409
Geneva, 52
on August 23, 2012
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This is wonderful. What a great way to use cauliflower.
By NaliBoyd
on March 23, 2012
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Thank you Anne Burrell! Great recipe. I have made it a dozen times for friends and has always been a huge hit!!!
By suzalah
on March 08, 2012
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Not being a cauliflower fan I tried Anne's recipe on fresh sweet onions which I sliced thinly and marinated in her recipe. I did use rice wine vinegar as that was what I had. As suggested I did cut the salt to less than half, which seemed quite adequate. These are delicious, especially on liverwurst sandwhiches. I do not know if I will make it again, but just in caseI have saved the recipe. I did enjoyed it this time.
Read all 16 reviews