Shaved Cauliflower and Radicchio Salad

Gluten Free
Dairy Free
Health score
24%
Shaved Cauliflower and Radicchio Salad
45 min.
8
107kcal

Suggestions


Discover the vibrant flavors and textures of our Shaved Cauliflower and Radicchio Salad, a delightful dish that is both gluten-free and dairy-free. Perfectly suited for any occasion, this salad serves as a refreshing side dish, an elegant antipasti, or a light starter that will impress your guests. With a preparation time of just 45 minutes, you can easily whip up this nutritious salad that serves eight people, making it ideal for gatherings or family meals.

The star of this salad is the combination of crisp, shaved cauliflower and the slightly bitter radicchio, which creates a beautiful contrast in both color and taste. Tossed with fresh celery, chives, and parsley, this dish bursts with freshness and is elevated by the zesty lemon dressing. The addition of sweet Bosc pear and crunchy walnuts adds a delightful sweetness and texture, making each bite a harmonious blend of flavors.

Not only is this salad a feast for the eyes, but it also boasts a low-calorie count of just 107 kcal per serving, allowing you to indulge guilt-free. Whether you're looking for a healthy snack, a light lunch, or a stunning side for your dinner table, this Shaved Cauliflower and Radicchio Salad is sure to become a favorite in your culinary repertoire. Bon Appétit!

Ingredients

  •  bosc pear ripe
  •  celery stalks with leaves
  • 0.3 cup chives thinly sliced
  • teaspoons dijon mustard 
  • 0.3 cup flat parsley 
  • servings pepper freshly ground
  •  optional: lemon 
  • 0.5 head round cake cored cut into florets
  • 0.5 head radicchio thinly cored quartered
  • 0.3 cup walnut oil 
  • 0.3 cup walnut pieces toasted coarsely chopped

Equipment

  • bowl
  • knife
  • whisk
  • mandoline

Directions

  1. Push cauliflower florets, thenradicchio, through the feed tube of a foodprocessor fitted with a slicing disk, orthinly slice cauliflower on a mandoline andradicchio with a knife.
  2. Mix in a large bowl.
  3. Peel rounded side of celery with a peelerto remove strings.
  4. Remove leaves; add tobowl. Thinly slice stalks with a knife; placein bowl and add chives and parsley. Finelygrate zest from whole lemon directly overthe bowl to catch any citrus oil. Toss to mixwell. Squeeze juice from lemon for dressing.
  5. Place 1 tablespoon juice in a smallbowl.
  6. Whisk in Dijon mustard. Graduallywhisk in oil. Season with salt and pepper.
  7. Up to 1 hour before serving, add dressingto salad; toss to coat. Season salad with salt,pepper, and more lemon juice, if desired.
  8. Cut pear into matchstick-size pieces.
  9. Addpear and walnuts to salad; toss to combine.
  10. Per serving: 112 calories, 9 g fat, 6 g carbohydrates
  11. Bon Appétit

Nutrition Facts

Calories107kcal
Protein4.25%
Fat73.61%
Carbs22.14%

Properties

Glycemic Index
31.91
Glycemic Load
1.32
Inflammation Score
-4
Nutrition Score
6.8278261708177%

Flavonoids

Cyanidin
22.78mg
Delphinidin
1.34mg
Catechin
0.06mg
Epigallocatechin
0.13mg
Epicatechin
0.84mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
2.88mg
Hesperetin
3.77mg
Naringenin
0.07mg
Apigenin
4.13mg
Luteolin
6.96mg
Isorhamnetin
0.15mg
Kaempferol
0.16mg
Myricetin
0.35mg
Quercetin
5.93mg

Nutrients percent of daily need

Calories:107.42kcal
5.37%
Fat:9.39g
14.44%
Saturated Fat:0.88g
5.47%
Carbohydrates:6.36g
2.12%
Net Carbohydrates:4.66g
1.7%
Sugar:2.83g
3.14%
Cholesterol:0.06mg
0.02%
Sodium:22.06mg
0.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.22g
2.44%
Vitamin K:81.2µg
77.33%
Vitamin C:12.88mg
15.61%
Manganese:0.19mg
9.63%
Copper:0.15mg
7.46%
Fiber:1.69g
6.76%
Folate:22.5µg
5.63%
Vitamin A:241.35IU
4.83%
Potassium:138.57mg
3.96%
Vitamin E:0.53mg
3.5%
Magnesium:13.26mg
3.31%
Phosphorus:28.61mg
2.86%
Iron:0.5mg
2.78%
Vitamin B6:0.05mg
2.68%
Zinc:0.29mg
1.95%
Vitamin B1:0.03mg
1.95%
Calcium:18.63mg
1.86%
Vitamin B2:0.03mg
1.47%
Vitamin B5:0.13mg
1.29%
Selenium:0.87µg
1.25%
Source:Epicurious