Cauliflower-and-Spinach Salad

Cauliflower-and-Spinach Salad

  Cauliflower-and-Spinach Salad

The Chef

Anthony Mangieri
of Una Pizza Napoletana

Serves 6

1 cauliflower, broken into florets
1/2 bunch spinach
3 tablespoons small salted capers,
15 mixed Italian olives, pitted
1/4 cup walnut halves, split
1/2 cup paper-thin-sliced pecorino
Romano, broken into pieces
3/4 cup Southern Italian extra-virgin
olive oil, preferably Sicilian or
1/4 cup lemon juice
Sea salt and freshly ground black
pepper, to taste
Handful fresh parsley, marjoram,
or basil, chopped

Cooking Instructions
Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, about 10 to 15 minutes. Drain, plunge into cold water, and drain again.

Tear the spinach into large pieces and set on a serving platter. Arrange the cauliflower florets
on top, and sprinkle the capers, olives, walnuts, and pecorino Romano over the top. In a bowl, combine the oil and lemon juice, and pour over the salad. Season with salt and pepper and scatter with herbs. Toss when ready
to serve.

Photograph by Mitchell Feinberg

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