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Cauliflower crunch Salad

 

Ingredients 

  • 1 Head of Cauliflower
  • 2 Shallots
  • 1 Endive
  • 3 Cups Baby Kale
  • 8 oz of Marinated Artichoke Hearts (the ones in oil have a more smokey taste)
  • 2 Tablespoons of EVOO
  • 2 Tablespoons Red Wine Vinegar
  • Salt + Pepper to taste

Details

Cook Time: 45 min
Servings: 4

Directions

Break up cauliflower head into small bite size florets. 

Cut 2 shallots into slices.

Heat a cast iron skillet with EVOO and add cauliflower and shallots until warmed through and softened slightly, about 5-7 minutes

While cauliflower - shallot mixture is cooking, prep the salad. Add washed baby kale to a bowl. Thinly slice one endive and roughly chop artichoke hearts, add to bowl

Mix in red vine vinegar, evoo, salt, and pepper to salad mixture. Then Add in sautéed cauliflower and shallots

Toss all ingredients and  serve warm!

 
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