january 4, 2011

We had this extremely light, but flavorful salad with some king crab legs.

Roasted Cauliflower and Watercress Salad

1 large cauliflower head, cut into small florets
2 large bunches watercress, stems removed
2/3 cup Gruyère, grated

1 tbs sherry vinegar
1 tbs white wine vinegar
6 tbs extra virgin olive oil
salt + pepper

Heat oven to 400F. In a large mixing bowl, toss together cauliflower florets, 2 tbs olive oil, and salt and pepper. Spread mixture out in a single layer on a baking sheet. Roast in oven 30 minutes, or until cauliflower has begun to brown. Let cool slightly.

Whisk together remaining olive oil and vinegars in a mixing bowl. Add salt and pepper to taste.

Combine watercress, cheese, and still warm cauliflower in a salad bowl. Add the vinaigrette and toss with salad.

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