Recipe
Cauliflower Fennel Salad w Preserved Lemon Dressing
4 December, 2023
01
Finished Cauliflower & Fennel salad.Ingredients
01.
2 medium bulbs Fennel, trimmed and cut into wedges
02.
1 small Cauliflower, trimmed, leaves attached, cut into wedges
03.
2 tablespoons extra virgin olive oil
04.
sea salt and cracked pepper
05.
6 sprigs thyme
06.
¼ cup chervil leaves
07.
1 cup (100g) micro sorrel leaves or herbs
08.
¼ cup (40g) smoked almonds, chopped, to serve
02
Micro herbs.03
Oil and ingredients.Preserved Lemon & Almond Dressing Ingredients
01.
¼ preserved lemon (flesh discarded), rinsed and chopped
02.
1 Garlic clove
03.
¼ cup (30g) Almond Meal
04.
2 tablespoons extra virgin olive oil
05.
1 teaspoon Honey
06.
½ cup (125ml) water
04
Veggies on the pan.05
Cut fennel in half.Method
01.
Preheat oven to 220°C. Place the fennel, cauliflower, oil, salt, pepper and thyme on a large oven tray and toss to combine. Cook, turning halfway, for 15 minutes or until tender and golden.
06
Turning veggies.07
Roasted veggies.02.
While the vegetables are cooking, make the preserved lemon and almond dressing. Place the lemon, garlic, almond meal, oil and honey in a food processor and process until smooth. Add the water and process to combine. Set aside.
08
Add honey to dressing mix.03.
Divide the fennel, cauliflower, chervil and sorrel between plates. Sprinkle with the almond, drizzle with the dressing and sprinkle with pepper to serve.