2021 Week 22 Newsletter
Recipe from Lauren Feldman
Preheat Oven to 450°. Slice the Cauliflower vertically in 1” thick slices through the core so that it stays in large pieces. Oil a sheet pan and sprinkle with some sea salt. Lay down the cauliflower, drizzle with some more olive oil and sprinkle with some more salt. Roast in the hot oven for 20 or so minutes. The cauliflower should be cooked through but not mushy and should have some nice caramelization
While the cauliflower is roasting make the vinaigrette.
30 grams minced shallot
100 grams Apple Cider Vinegar
8 grams salt
Let the shallots macerate with the vinegar and salt for 10 minutes. I like to do it in a mason jar so that I can shake the dressing vigorously.
Then add:
15 grams Dijon or Coarse Mustard
20 gram honey
120 grams Extra Virgin Olive Oil Black Pepper to Taste Shake to blend.
Taste! The vinegar you use might be different from the one that I used! You may need more oil, honey, mustard or salt.
Char the radicchio. Chioggia radicchio is good for grilling or charring because the heads are generally dense like cabbage. But try another type if that’s what you have!
Take off the outer loose leaves. Don’t throw them away! You can use them for another salad. Cut the radicchio in half, through the core. Then, depending on the size, cut each half in 4 to 6 wedges, through the core so that they somewhat stay together in one piece.
Drizzle olive oil on the radicchio and sprinkle with some salt. Char on a hot cast iron skillet until lightly blackened. Flip over and do the other side. Transfer to a cooling rack.
Peel an apple that has bright acidity and firm flesh, like a pink lady. Slice into wedges, toss in a little butter or better yet, brown butter, and roast in the hot oven until cooked through-not too mushy!!
Rough chop the cauliflower and radicchio. Toss with the apples and some of the vinaigrette. Sprinkle with toasted bread crumbs (I used rye), dill and finishing salt. Delicious warm or at room temperature!