You know that when you’re doling out seven amazing courses, and about 80% of the guests are obsessing over the salad, you’re doing something right.
I think it’s because it surprises people for a salad to taste so good. The flavors in this salad work together in a really memorable way.
The Winter Salad Gregg and I served at ABODE for our first tasting menu, shown above, consisted of crispy charred cauliflower, satsuma tangerine segments, baby kale, fresh mint, uncured green olive, a cauliflower stalk puree, and marcona almond vinaigrette.
We make versions of this salad at home all the time, in a much simpler format. To start, we use a lot more kale, so we’re working with a heartier salad. We toss in whole marcona almonds rather than making a vinaigrette, instead opting to dress the salad simply with a squeeze of fresh lemon juice and olive oil. We don’t bother with the cauliflower puree, and instead of leaving the tangerine segments out to air-dry for hours (a fun little trick to make them pop in your mouth), we just toss them right in.
Also take note that we use a bit of a different technique with the cauliflower. We like to break it into tiny florets and really drench it in olive oil for maximum flavor and texture.
Hope you enjoy!
Crispy Cauliflower + Kale Salad
Recipe Type: Salad
Author: Sarah Ashley + Gregg Drusinsky
This is a simple take on one of our most-loved dishes at ABODE, the Winter Salad.
1 head cauliflower, cut into tiny florets
1/2 cup extra-virgin olive oil, plus more for dressing
1 5-ounce container baby kale
1/2 cup fresh mint leaves
4 satsuma tangerines, peeled and segmented
1/2 cup Castelvetrano olives, pitted and sliced
1/3 cup marcona almonds
Juice of 1/2 lemon
Preheat oven to 425 degrees. Toss cauliflower florets in a bowl with the olive oil. A pool of oil will sink to the bottom; use a rubber spatula to continuously fold the cauliflower into the oil until the cauliflower has absorbed it.
Spread cauliflower onto a baking sheet in an even layer; season generously with salt. Roast for 20 to 25 minutes, or until crispy and charred on the edges.
Allow to cool. In a serving bowl, add kale, mint, tangerine segments, olives, almonds, and cauliflower. Squeeze lemon over top along with a healthy drizzle of olive oil and toss to combine. Season to taste.
Sarah Ashley is a writer and YouTube personality sharing her life and love for all things creative, beauty, and spirit from Hudson Valley, New York. Forever homebody, modern hippie. Stay curious, keep evolving. City girl to country mouse.