ROASTED CAULIFLOWER SALAD

with Walnuts and Gruyere

About the Recipe

I love all roasted vegetables and roasted cauliflower best of all. I've made this salad for years and find that even cauliflower-haters often love it as well. The complexity of flavors and textures provides a sumptuous first course and also a great side dish. Serve it with simple grilled or roasted meat or fish. Pairing it with anything elaborate confuses the palate.

Also, it's best at room temperature. It doesn't quite work eaten cold.

Another suggestion: if possible make the dressing at least 1 hour ahead to allow the flavors to fully combine. And do make extra. The vinaigrette keeps for months in the fridge and is divine on green salads, steamed green beans or broccoli.

ROASTED CAULIFLOWER SALAD WITH WALNUTS AND GRUYERE

Serves 8 as an appetizer or side dish

Ingredients - Salad:

1 large head cauliflower, broken into large florets, tossed with olive oil, salt and pepper and roasted until done in a 400 oven. Then cooled and cut into little florets
3 bunches watercress, trimmed and coarsely chopped or 5 ounces baby arugula
2/3 cups coarsely shredded or coarsely grated gruyere cheese
1/3 cup walnuts, toasted and coarsely chopped
1 large shallot or small red onion, chopped or cut into thin half rings
1 large red endive (Treviso), sliced crosswise, 1/4-inch thick or substitute radicchio

Ingredients - Dressing:

2-3 tablespoons red wine vinegar (or sherry vinegar)
1 clove chopped garlic
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
dash of balsamic
salt and pepper to taste

Method

Toss all ingredients with enough vinaigrette to moisten and flavor. Correct, salt, pepper, and vinegar if necessary.
NOTE: If possible make the dressing at least 1 hour ahead to allow the flavors to fully combine. And do make extra. The vinaigrette keeps for months in the fridge and is divine on green salads, steamed green beans or broccoli.