A white salad is unusual -- and unexpected -- at most buffets. Chef Sina Molavi relies on cauliflower -- underused yet seasonal -- as the main ingredient.
Servings: 6 - 10
- 1 tablespoon whole-grain mustard
- 2 tablespoons white wine vinegar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 medium head cauliflower, stem discarded, florets cut into slices 1/4 inch thick (about 4 cups)
- 2 Belgian endive, leaves separated and cut on a diagonal into slices 1/2 inch thick
- 1 small head napa cabbage (about 1 1/2 pounds), greenish outer leaves discarded and pale inner leaves cut crosswise into slices 1 inch thick (4 to 5 cups)
- 1 small white onion, finely chopped and soaked in water for 10 minutes, then drained
In a large bowl, whisk together the mustard, vinegar, cream, salt and pepper until blended. Taste and adjust the seasoning accordingly.
Bring a large pot of water to a boil. Have ready a large bowl of ice water. Add the cauliflower and cook for 30 seconds, then drain and transfer to the ice water to stop cooking. Drain the cauliflower again and pat it dry. Add the cauliflower, endive, cabbage and onion to the dressing and toss gently to coat. Season with salt and pepper to taste. Serve cold.
From chef Sina Molavi at Occasions.
E-mail questions to the Food Section at firstname.lastname@example.org.