Cauliflower and Lentil Salad
½ head cauliflower, pieces
separated
2 Tbsp. olive oil
salt and pepper to taste
1/2C cooked lentils
4 oz. shaved parmesan
cheese
1/3C currants, plumped in
hot water for 5 minutes, drained
1C micro greens
1/2C toasted sliced almonds
Vinaigrette
2 Tbsp. raspberry vinegar
2 Tbsp. pear vinegar
1 tsp. honey mustard
6 Tbsp. olive oil
salt and pepper to taste
Preheat oven to 400F. Toss the cauliflower florets with olive oil,
salt and pepper to taste and roast until golden – about 20 minutes. Let cool to room temperature. Shake vinaigrette ingredients together in a
jar. Toss the cauliflower lightly with
some of the vinaigrette. Spoon some of
the vinaigrette on each plate, top with micro greens and cauliflower florets.
Sprinkle with lentils and currants.
Finish with the almonds and cheese.
MAKES: 6 servings
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