shaved

Cauliflower & redicchio salad

with Yogurt Caesar

TOTAL TIME

30 MIN

Serves 4

This recipe was inspired by a raw-broccoli salad by cookbook goddess Deborah Madison. My friend Tina would serve it every year at her holiday party. She couldn’t keep another friend of ours, Kate, and me from getting to it before she’d even finished tossing it. Still, she was such a good sport that she’d make a double batch and let us each take a container home. (I’m not sure about Kate, but I often finished my portion in the taxi.) For this version, I substitute raw cauliflower, which is packed with nutrients and has a wonderful crunchy texture. Cauliflower stands up well to strong flavors, so I love to toss it with an all-purpose yogurt Caesar dressing.

• ½ cup plain Greek yogurt
• ¼ cup champagne vinegar
• ¼ cup extra-virgin olive oil
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon anchovy paste or minced anchovies
• 2 garlic cloves, finely grated
• ½ teaspoon freshly ground black pepper
• Kosher salt
• 1 (2-pound) head cauliflower, trimmed
• 4 ounces radicchio (½ head), sliced
• 1 (4- to 6-ounce) bunch watercress, trimmed of thick stems and chopped

In a large serving bowl, whisk together the yogurt, vinegar, olive oil, Parmesan, mustard, anchovy paste, garlic, and pepper. Season the dressing with salt.

Using a large knife, cut the cauliflower through the core into quarters. Thinly slice the quarters crosswise into thin shavings (it’s okay if some of the florets start to crumble—it adds a lovely texture to the salad). Add all the cauliflower to the serving bowl along with the radicchio and watercress and toss to coat. Season with salt and toss again. Serve right away.

DO IT AHEAD The yogurt Caesar dressing can be refrigerated in an airtight container for up to 3 days.