Shaved Cauliflower Salad with Champagne Mustard Vinaigrette
Raw Cauliflower Salad with pistachios, golden raisins, scallions, and a zesty dijon mustard champagne vinaigrette.
- 1 head cauliflower
- 1/2 cup chopped salted pistachios
- 1/3 cup golden raisins
- 2 bunches of scallions
- 1/2 cup champagne vinaigrette see recipe below
- sea salt
- red pepper flakes as needed
Champagne Mustard Vinaigrette
- 1 clove garlic minced
- 1 tablespoon dijon mustard
- 3 tablespoons champagne vinegar more as needed
- 6 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes
Cut out the bottom core of cauliflower. Discard
Slice cauliflower as thin as you can. Mandolin is best, but you can slice with good sharp knife.
Toss with vinaigrette.You will want the vinegar to be pronounced. I found that the cauliflower doesn't hold the vinegar taste.
Season with salt and pepper to taste.
Add in chile flakes.
Add golden raisins, chopped scallions, nuts, (reserve some nuts for garnish).
Infuse olive oil with chopped garlic for 20 minutes.
Put mustard in a jar and mix well with vinegar.
Slowly add olive oil. Mix well.
Add red pepper flakes.
Season with salt and pepper.
Depending on how large your cauliflower is, you may need more dressing. Once you taste, you may need to add vinegar, but I found I didn't need to add in more olive oil.
You might also want to add in more nuts, raisins depending on your own taste.
It's important to refrigerate this salad for several hours or overnight to marinate the cauliflower.