Pickled Cauliflower Salad with Parmesan Crisps

Pickled Cauliflower Salad with Parmesan Crisps
Ingredients :
Pickled Cauliflower:
1/2 head cauliflower, cut into very small florets
1/4 cup thinly sliced red onion
1 cup First Taste Champagne Vinegar
1 tbsp. kosher salt

1 small bulb fennel, sliced very thin on the mandolin, reserve fronds for serving
2 cups washed baby arugula
1/4 cup pickling liquid
1/2 cup First Taste Herbs de Provence Olive Oil
1 cup grated Parmesan
Pickled Cauliflower:
Combine all the ingredients in a bowl and let sit at room temperature for an hour.

Parmesan Crisp:
Preheat the oven to 375° F
On a sheet tray lined with a silicone mat or parchment paper, make 8-1/8 cup flat circles of parmesan. Bake until the cheese looks golden and lacy, 6-7 minutes.

Emulsify the Herbs de Provence Olive Oil and pickling liquid and season to taste. Toss together the fennel, arugula, fennel fronds, and pickled cauliflower and onion in a large bowl and toss with vinaigrette. Arrange on plate and garnish with parmesan crisp.

Recipe compliments of Chef Tanya Schaeffer
Print Options: