Roasted Cauliflower, Watercress, and Radicchio Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If you've never tried roasted cauliflower before, this dish will be a revelation. Ingredients:
1/2 large head cauliflower, cut into 3/4-inch florets (about 4 cups) |
4 tablespoons olive oil |
1/4 cup chopped walnuts |
1 to 1 1/2 tablespoons fresh lemon juice (to taste) |
1/2 teaspoon dijon mustard |
2 cups small watercress sprigs |
1 cup shredded radicchio |
Directions:
1. Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes.
2. Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet.
3. Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.
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