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Categories:
lemon juice lemon zest rice wine vinegar vegetable oil shallot whole-grain mustard ground pepper kosher salt cauliflower radishes flat leaf parsley collard greens peas capers
Viewed: 57 - Published at: 3 years agoIngredients
- 1/4 cup lemon juice (1 lemon)
- 1 tablespoon lemon zest (from the juiced lemon)
- 2 tablespoons rice wine vinegar (or other mild vinegar)
- 1/4 cup vegetable oil (or other mild oil)
- 1/2 cup shallot, minced
- 3 tablespoons whole grain mustard
- 2 teaspoons ground pepper
- 1 tablespoon kosher salt
- 4 cups cauliflower tiny florets (1 medium head, torn into very small florets)
- 1 cup radishes, thinly sliced (1 bunch)
- 1 cup flat leaf parsley, chopped roughly
- 3 cups collard greens, thinly sliced
- 1 cup peas, fresh or frozen
- 1/4 cup capers, drained
Method
- Make dressing: Whisk together lemon juice, lemon zest, vinegar, oil, shallot, mustard, salt and pepper in a small bowl.
- Toss together cauliflower florets, sliced radishes, sliced collard greens, parsley, peas (if frozen can be left frozen, they'll defrost in a few minutes), and capers in a large bowl.
- Add dressing to vegetables and toss thoroughly. Taste for additional salt, pepper or vinegar. Best if it sits for an hour or so before eating. Keeps well for a few days in refrigerator.
