Shaved Cauliflower + Radicchio Salad

It’s always fun to get new kitchen gadgets, my most recent is this Benriner Mandoline. I saw it last month at a food styling workshop presented by Ashley Marti of Local Haven and took place at Ned Ludd’s Elder Hall. It’s a community space next to the restaurant where they hold all kinds of cool workshops. Chef (and owner) Jason French demonstrated the mandoline and he really knows how to put together a beautiful plate. I loved the space and was amazed at all the props available. I work so minimally with a few simple props I was a bit overwhelmed at all the possibilities! It was fun to see both Ashley and Jason in action, food styling is a unique talent and I have so much respect for their work. 

So many beautiful props!

Ashley demonstrating some food styling techniques

Jason giving some tips on the mandoline, including "watch those fingers!" The instructions that come with the mandoline have that printed about 100 times and it comes with a finger guard

Jason made such a pretty salad

He demonstrated a slicer that makes beautiful beet ribbons 

Here are a couple shots I took of the plate I styled, I love those ribbons of beets! and great props to work with

Elder Hall above, it's a great space, and now here's my Shaved Cauliflower + Radicchio Salad

Below is the recipe for the Shaved Cauliflower + Radicchio Salad, it’s adapted from Happy Yolks who adapted it from Bon Appetit, I love the additional of orange juice and dates, I recommend using meyer lemons and blood orange for the dressing!

Shaved Cauliflower + Radicchio Salad

  • 1/2 head of a large cauliflower
  • 1 medium sized radicchio
  • 6 celery stalks with leaves
  • 1/4 cup chives
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 1/2 cup honey glazed walnuts (optional, or raw)
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • Juice of 1 orange
  • 1 tsp water
  • 4-5 medjool dates, pitted
  • salt/pepper

With your mandoline shave the cauliflower and radicchio as thin as the setting allows. Place in a mixing bowl. Remove celery leaves and toss into the bowl. Cut the remaining stalks into thin slices and add to the mix. Add parsley leaves and chopped chives.

For the dressing, combine all ingredients in a high-powered blender and puree until smooth. Mix with the veggies and add lemon zest or more citrus juice and salt to your liking.

(optional) For the walnuts, preheat the oven to 350.’ Massage walnuts with honey and sprinkle with salt. Bake for 10 + minutes or until just toasty. Combine with salad mixture and serve at room temperature.