I wish my photo looked as tempting as Kumiko's over at Recipe, interrupted. What good mandoline work! Nonetheless, taste-wise this salad is pretty great. I love to eat raw veggies when the weather is hot, and it's hot today!
Kumiko recommends blanching the cauliflower if you don't want it raw, but I suggest you go raw.
Btw, the parsley-anchovy dressing would be good on a lot of salads so maybe you should make a double batch and save the rest for later.
- 1 clove garlic, roughly chopped
- 1/4 cup packed flat-leaf parsley
- 3 anchovy fillets
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 tbsp white wine vinegar
- juice of 1/2 lemon
- 1/4 cup extra virgin olive oil
- 1 head cauliflower
- 1/4 cup oil-cured olives, sliced
- 1/4 cup almond slivers, toasted
For the dressing, process all but the olive oil using an immersion blender or food processor. Drizzle in the olive oil until smooth and emulsified. (I had trouble getting to smooth so I ended up straining the dressing. Perhaps you'll have better luck--or better equipment.)
Thinly slice the cauliflower using a mandoline to about 1/8" thick. The thinner, the better. (You can separate florets first for the sake of presentation.)
Transfer cauliflower to a serving dish. Drizzle with dressing. Top with olives, almonds, and chopped parsley.
Gobble it up.