Parmesan Cauliflower and Parsley Salad |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Gourmet magazine. Fried with parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing. Ingredients:
1 teaspoon fresh lemon zest, finely grated |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup extra virgin olive oil |
6 ounces white mushrooms, thinly sliced |
5 cups fresh flat-leaf parsley, lossely packed (2 large bunches) |
2 large eggs |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 (10 ounce) packages frozen cauliflower florets, thawed and patted dry or 2 (10 ounce) packages fresh cauliflower |
2 ounces parmesan cheese, finely grated with a rasp (2 cups parmigiano-reggiano) |
1/3 cup olive oil, to fry |
Directions:
1. In a large bowl, combine lemon zest and juice, salt and pepper. Whisk in oil until combined. Stir in mushrooms and marinate while making cauliflower.
2. In a medium bowl, lightly beat eggs with salt and pepper. Add cauliflower and toss until well coated.
3. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat.
4. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
5. Panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
6. To assemble salad:
7. Add parsley and cauliflower to the mushroom mixture, tossing to combine.
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