Description
A crisp and refreshing salad featuring thinly shaved raw cauliflower, toasted hazelnuts, and sweet dried berries, all tossed in a zesty apple cider vinaigrette.
Ingredients
Units
Scale
- 30g (1/4 cup) hazelnuts
- 1/2 tablespoon (7.4ml) rapeseed oil
- 1 teaspoon (4.9ml) salt
- 1/2 a cauliflower
- 30g (1/4 cup) dried cranberries,sour cherries or currants
- 2-3 handful snipped cress
- For the dressing: 3 tablespoons (44ml) rapeseed oil
- 2 tablespoons (30ml) apple cider vinegar
- salt and pepper to taste
Instructions
- Roast the hazelnuts in the oil, in a pan over medium heat, for around 5-7 minutes until they turn golden.
- Add the salt and leave them to cool before chopping roughly.
- Clean and cut the cauliflower into very thin slices, preferably using a mandolin.
- Make the dressing by whisking the vinegar into the oil and adding salt and pepper to taste.
- Mix the cauliflower with the dressing, dried berries, nuts, and cress.
- Add more vinegar if necessary.
- Leave the salad to rest for 10 minutes before serving.
Notes
- Use a mandolin to cut the cauliflower into very thin slices for the best texture.
- Ensure the hazelnuts are cooled completely before chopping them roughly.
- Allow the salad to rest for 10 minutes before serving to let the flavors meld.
- Prep Time: 55 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Modern European
Nutrition
- Serving Size: 150g
- Calories: 200
- Sugar: 6
- Sodium: 250
- Fat: 17
- Saturated Fat: 2
- Unsaturated Fat: 15
- Carbohydrates: 11
- Fiber: 3
- Protein: 2