The City Magazine Since 1975

Chilled Cauliflower Salad

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  • 1 head (approx. 2 pounds) cauliflower
  • 1/2 cup shredded carrots
  • 4 ozs. smoked cheddar cheese, cut into bite-size pieces
  • Flat-leaf parsley, torn
  • 1 recipe vinaigrette dressing

For the vinaigrette dressing:

  • 1 shallot
  • 2 Tbs. whole grain mustard
  • 3 Tbs. white wine vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/3 cup olive oil

Remove leaves, core, and tough stalks from cauliflower and cut florets into thin slices. Toss in serving bowl with carrots, cheese, and desired amount of parsley.

Pour dressing over cauliflower mixture, tossing to coat well. Cover and refrigerate overnight for flavors to develop. Serve room temperature.

For the vinaigrette dressing:
Mince shallot in food processor. Add mustard, vinegar, salt, and white pepper and pulse until combined. Slowly stream oil in with machine running, stopping just when mixture emulsifies.