Shaved cauliflower and radish salad with caper raisin dressing

I have been going through a bit of a raw vegetable salad faze of late. Keeping the vegetables raw gives them such a great texture and paired with a great dressing it makes for a delicious dinner. I had a brocoflower in the fridge that I picked up from the market and a few radishes. Cauliflower or romesco would also be lovely. You could use red or green cabbage instead of the radish or even both.

This recipe makes enough for a generous 4 as part of a meal.


Shaved cauliflower and radish salad with caper raisin vinaigrette

1/2 cauliflower or brocflower or romesco
4 or so radishes
a handful of chives, finely chopped
a good handful of Italian Parsley, chopped
60g local walnuts, roasted


Dressing

40g raisins
50ml boiling water
2 T capers, chopped
1/2 a small garlic clove, microplaned
2 anchovies, finely chopped
pinch chilli flakes
zest and juice of 1 1/2 lemons
zest and juice of a small orange or a mandarin
1 tsp Dijon
1 T wine vinegar
45ml good olive oil
freshly ground black pepper
flakey salt to taste

Pour the boiling water over the raisins and leave to plump while you sort the vegetables.

Using a mandolin slice the cauliflower so you have thin shavings. It will break and crumble a bit but that doesn't matter. Do the same with the radishes. Place in a bowl and add the herbs and toasted walnuts.




























To make the dressing, strain the plumped raisins reserving the liquid and finely chop. Add to a small bowl with the chopped capers, anchovies, chilli flakes, zest and juice, vinegar, and Dijon. Add the raisin water and the olive oil and mix well. (Alternatively you could blitz everything in a blender to save some time)

Then simply dress the salad and season it with plenty of black pepper and some flaky salt to taste.

I served it with some pan-fried fresh fish and it was banging!