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parmesan vinaigrette freshly ground extra-virgin olive oil lemon kosher salt Salad cauliflower fennel beets kosher salt ground
Viewed: 30 - Published at: 4 years agoIngredients
- Parmesan vinaigrette
- 1/4 cup freshly ground (or finely grated) parmesan cheese
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon (about 2 tablespoons)
- Pinch kosher salt
- Salad
- 1/2 head of cauliflower
- 1/2 bulb of fennel (cut lengthwise, stem still attached)
- 2 small beets, preferably red and golden, peeled
- Kosher salt
- Ground or finely grated parmesan, for garnish
Method
- Combine the parmesan, olive oil, lemon juice, and salt in a jar with a lid. Close and shake, shake, shake until creamy and emulsified. Taste and adjust the seasoning as needed.
- Break the cauliflower into big florets. Shave on a mandoline into 1/8"-thick slices-if they're too thin, they'll fall apart-directly into a large bowl. Halve the fennel half, lengthwise, leaving the stem attached (this ensures pretty fennel cross-sections). Shave each fennel quarter on the mandoline into paper-thin slices, directly into the bowl. Shave each beet on the mandoline into paper-thin slices, directly into the bowl. Sprinkle with a couple big pinches of salt and toss gingerly with your hands.
- Dress the salad-you'll use all of the vinaigrette-and toss again with your hands. Taste and adjust the salt if necessary. (This can keep in the fridge for a couple hours.) Shower with more ground parmesan just before serving.
