Cauliflower Fennel Salad With Roasted Lemon & Shallot Salsa Verde Recipe

Name: Cauliflower Fennel Salad With Roasted Lemon & Shallot Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cauliflower, cut into smallish florets; 1 fennel bulb, stalks removed, bulbs halved lengthwise, core removed, and then cut into 1-inch wedges lengthwise; 2 lemons, 1 zested and then halved and the other sliced into 1/2-inch slices and seeded; 2 shallots, peeled; 1 clove garlic, minced; 1/2 teaspoon smoked paprika; 3 tablespoons 1/2 cup olive oil; Salt and freshly ground pepper; 1/2 cup parsley; 1/4 cup mint; 1 anchovy fillet; 2 tablespoons capers; 1/2 cup arugula; 1/2 cup sliced almonds, toasted

Servings: persons

1 cauliflower, cut into smallish florets
1 fennel bulb, stalks removed, bulbs halved lengthwise, core removed, and then cut into 1-inch wedges lengthwise
2 lemons, 1 zested and then halved and the other sliced into 1/2-inch slices and seeded
2 shallots, peeled
1 clove garlic, minced
1/2 teaspoon smoked paprika
3 tablespoons 1/2 cup olive oil
Salt and freshly ground pepper
1/2 cup parsley
1/4 cup mint
1 anchovy fillet
2 tablespoons capers
1/2 cup arugula
1/2 cup sliced almonds, toasted

1
Preheat the oven to 425u00b0 F. In a large bowl, combine the cauliflower, fennel, lemon zest and halves and slices, shallots, minced garlic, paprika, olive oil, and a good dousing of salt and pepper.
2
Spread the mixture on a rimmed baking sheet and bake for 30 minutes, until the cauliflower is golden brown. Cool to room temp.
3
To make the salsa verde, when the lemon slices and shallots are cool enough to touch, chop them (don't worry about chopping the halves; they'll be juiced). Then make the dressing: In a mortar and pestle (or food processor), mash the parsley and mint to make a paste. Then add the anchovy and capers along with 1 teaspoon each of salt and pepper. Drizzle in 1/2 cup olive oil and squeeze the roasted lemon halves over the mixture. Add the chopped lemon slices and shallots and stir to combine. Check for balance and adjust as you wish.
4
Transfer the vegetables to a big bowl of plate, add the arugula, and drizzle a few tablespoons of the salsa verde. Toss gently, plate, and scatter the almonds on top before serving.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cauliflower, cut into smallish florets, 1 fennel bulb, stalks removed, bulbs halved lengthwise, core removed, and then cut into 1-inch wedges lengthwise, 2 lemons, 1 zested and then halved and the other sliced into 1/2-inch slices and seeded, 2 shallots, peeled, and more.

Yes, Cauliflower Fennel Salad With Roasted Lemon & Shallot Salsa Verde falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower Fennel Salad With Roasted Lemon & Shallot Salsa Verde

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