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Charred Cauliflower Salad with Baby Kale and Citrus Segments
This great alternative salad is burst of flavor in every bite, Bitter greens and cauliflower are balance by the acidity of the citrus and the heat of the harissa.
Ingredients
- 4 cups (250 g) baby kale
- 2 pound (900 g) cauliflower, florets, roasted or charred on a grill
- 1 cup (240 ml) Harissa Vinaigrette
- 2 (300 g) grapefruit [or orange], segments
Directions
- Place kale in large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
- Place charred cauliflower in stainless steel bowl and toss with the remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.
Ingredients
- 4 cups (250 g) baby kale
- 2 pound (900 g) cauliflower, florets, roasted or charred on a grill
- 1 cup (240 ml) Harissa Vinaigrette
- 2 (300 g) grapefruit [or orange], segments
Directions
- Place kale in large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
- Place charred cauliflower in stainless steel bowl and toss with the remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.
Ingredients
- 4 cups (250 g) baby kale
- 2 pound (900 g) cauliflower, florets, roasted or charred on a grill
- 1 cup (240 ml) Harissa Vinaigrette
- 2 (300 g) grapefruit [or orange], segments
Directions
- Place kale in large, stainless steel bowl and toss with ¾ cup Harissa Vinaigrette. Transfer to serving bowl.
- Place charred cauliflower in stainless steel bowl and toss with the remaining dressing. Place the cauliflower neatly on top of the kale and finish with citrus segments.
