From the blog For Love of the Table
2 to 3 spring onions, including some of the green—trimmed and rinsed
2 T. Champagne vinegar
1 small to medium head cauliflower (about 10 to 12 oz. trimmed and cored weight)
1/3 c. (40 g.) pitted green Olives, cut lengthwise into strips
1/3 c. (55 g) Golden Raisins, roughly chopped
1/3 c. (45 g.) toasted Pistachios (lightly toasted and coarsely chopped)
1/2 t. kosher salt, more or less to taste
1/8 t. hot pepper flakes, or to taste
1/4 c. olive oil
2 to 3 T. finely shredded (chiffonade) mint (or flat leaf parsley, if you prefer)
Depending on the maturity of your spring onions, halve or quarter the white and pale green parts lengthwise. Thinly slice crosswise. You should have about 1/3 cup white and pale green. Place in a small bowl with the vinegar and set aside. Thinly slice about 2 T. of the dark green. Set aside.
Break the cauliflower down into large florets or simply quarter it. Using a large chef's knife, thinly slice the florets/quarters (1/8th- to 1/4-inch thick...it's ok if the slices are not all uniformly the same thickness as long as they are thin). Place the florets in a large bowl with the all of the remaining ingredients, as well as the prepared onions and vinegar. Toss until everything is well combined. Taste and correct the seasoning and balance. Can be served right away, or chilled before serving. Serves 4 to 6.
Note: This salad...like most slaws...is best the day it is made. However, you can make it the day before and it will hold up surprisingly well....just be sure to taste it and correct the seasoning before serving. After sitting overnight it will most likely need more salt and possibly more vinegar. Finally, if you are making it ahead, use a sparing hand with the mint which can become quite strong after sitting on the other ingredients overnight.
http://www.forloveofthetable.com/2016/05/shaved-cauliflower-salad-with-green.html
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