The Chef's Table: Shaved Cauliflower Salad

It's 2016! With a new year comes new resolutions. If a "happier, healthier, you" is at the top of your list, we've got you covered with a superfood-packed, heart-healthy, dish to help you reach those fitness goals. 

 

THE RECIPE: SHAVED CAULIFLOWER SALAD WITH CLEMENTINES + POMEGRANTE

WHAT YOU'LL NEED:

1/2 cauliflower, cored
4 tablespoons freshly squeezed lemon juice, divided
sea salt
4-6 celery stalks (pale leafy center stalks)
2 tablespoons freshly squeezed clementine juice
1 tablespoon minced shallot
3 tablespoons tahini
1 teaspoon honey
1/2 cup rough chopped parsley

4 clementines, peeled and broken into segments
1 cup pomegranate arils

 

HOW TO MAKE IT:
 

Working carefully, break cauliflower into large florets and shave as thinly as possible using the 1/16-inch setting on a mandolin slicer. Use a sharp knife to work any wayward bits. In a large bowl, toss cauliflower with 2 tablespoons lemon juice and several pinches of sea salt. Set aside while you prep remaining ingredients.  

Trim celery and reserve any leaves. Using the mandolin, shave stalks into thin crescents. 

To make the dressing, whisk to combine 2 tablespoons lemon juice, clementine juice, shallot, and large pinch of sea salt. Vigorously whisk in tahini and honey. Tate, and adjust as needed. 

Toss shaved celery, reserved leaves, and parsley with prepared cauliflower. Drizzle with 1/4 cup dressing and toss. again. Add clementine and pomegranate and toss gently. 

Before serving, finish with a drizzle of dressing and pinch of sea salt.