This light winter salad is perfect to pair with heavier foods usually served in the winter. By using the very smallest florets of the cauliflower, it makes raw cauliflower work in a salad. You could also thin slice the cauliflower.
- ½ head cauliflower cut into very small florets (see photo in post)
- ½ head radicchio, cored and sliced into then ribbons
- ¼ cup extra virgin olive oil
- 1 tbsp golden raisins, soaked in hot water for 30 minutes, then drained and rough chopped
- 1 tbsp pine nuts, toasted in a dry skillet, remove to a bowl
- 2 shallots, peeled sliced down the middle and cut into half rings
- 4 or so oil-packed anchovies, drained
- 1 tbsp red wine vinegar
- Kosher salt
- Celery leaves or parsley for garnish (optional)
- Place the prepared cauliflower and radicchio in a bowl.
- Heat the olive oil in a small sauce pan over low heat. Add the shallots and a pinch of salt. Cook until the shallots are translucent.
- Add the pine nuts and raisins and cook for about 10 minutes. Add the anchovies and stir to break them up, cooking for about 10 minutes more. Add the vinegar and 1 tbsp of water, stir and remove from heat.
- Taste the mixture adjusting salt and vinegar. Add more water if it’s too acidic.
- While the mixture is still warm, pour over the cauliflower/radicchio mixture and toss to combine.
- Let the salad marinate for a 30 minutes or so.
- Serve at room temperature garnishing with some celery leaves or parsley.