Ingredients
For the dressing
¼ Shallot
1 tsp Chives
1 tsp Flat leaf parsley
⅛ tsp Honey (or more to taste)
1 oz Apple cider vinegar
2.50 oz Olive oil
4 oz Fage Greek yogurt
1 ½ tsp Dill (dried is ok here)
For the salad
¼ lb Curly kale
1 ½ oz Cauliflower
¾ oz Toasted walnuts
½ oz Golden raisins or dried currants
½ oz Parmesan cheese
1 tsp Capers
Directions
For the dressing
1
Mince the shallot, chives and parsley, and set aside.
2
In a container, mix the vinegar, honey and oil, and whisk until emulsified.
3
Blend in yogurt, shallot and herbs and season with salt and pepper.
To make the salad
4
Roast the cauliflower in a 400-degree oven until slightly caramelized, around 20 minutes.
5
In a dry skillet, toast chopped walnuts until golden brown.
6
Meanwhile, remove the stems from the kale and slice it thinly. Put the kale in a large bowl with a drizzle of olive oil, and massage the kale and oil together until the kale is glossy and tender.
7
Shred 1/2 oz. of good Parmesan cheese.
8
Combine cooled cauliflower, kale, walnuts, raisins and capers and toss with dressing. Top with Parmesan cheese and serve.
Ingredients
Ingredients
For the dressing
¼ Shallot
1 tsp Chives
1 tsp Flat leaf parsley
⅛ tsp Honey (or more to taste)
1 oz Apple cider vinegar
2.50 oz Olive oil
4 oz Fage Greek yogurt
1 ½ tsp Dill (dried is ok here)
For the salad
¼ lb Curly kale
1 ½ oz Cauliflower
¾ oz Toasted walnuts
½ oz Golden raisins or dried currants
½ oz Parmesan cheese
1 tsp Capers
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