Don’t you just love when you have a salad that has the “wow” factor? I know I do. Sometimes we get set in our salad making ways. I have my dozen favorite recipes that are repeatable and proven.
Late last year, my friend Helen invited me to join her book club that she has been involved in for over ten years. There are a total of eight women who are dynamic, smart, well read and great cooks. How wonderful it is to have gained six new friends to share a passion for reading and cooking.
Last month our book club selection was The Tigers Wife. Unfortunately, the reviews from the group were not as favorable as the selection for the month prior which was The Girl Who Fell from the Sky. This month we are reading Unbreakable.
Last month our hostess made the most incredible salad with roasted cauliflower. I asked her what she put in it and came up with my own version. My husband and I enjoyed on a Friday evening and it was completely satisfying. It would be perfect with a Pinot Noir.
Roasted Cauliflower Salad with Sherry Vinaigrette
1 Head Cauliflower
2 C. Mache
2 C. Curly Endive
2 C. Arugula
8 to 10 Shitake mushrooms
½ C. Toasted pecans
1 C. Gruyere cheese, grated
Salt and Pepper
2 T. Sherry Vinegar
6 T. Extra Virgin Olive Oil
Salt and Pepper
Mix together in a glass container with a lid and taste. Adjust seasonings as desired.
Preheat oven to 350.
Use a non-stick baking pan with sides. Pull apart the cauliflower and break into desired pieces. Sprinkle with olive oil and season with salt and pepper. Bake in the oven for 35 to 45 minutes or until golden brown. Remove and let cool.
De-stem the shitake mushrooms and slice. In a sauté pan, add about 2 T of olive oil and heat over medium to high heat. Add mushrooms with a bit of salt and pepper. Cook until golden brown. Remove and let cool.