Roasted Cauliflower, Watercress, and Radicchio Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 4 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 1/4 cup chopped walnuts
- Carbohydrate 14 g(5%)
- Fat 37 g(57%)
- Fiber 6 g(22%)
- Protein 7 g(14%)
- Saturated Fat 5 g(25%)
- Sodium 93 mg(4%)
- Calories 397
Preparation Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes. Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet. Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.
Preparation Toss cauliflower with 2 tablespoons oil in a shallow baking pan and season with salt. Roast in middle of oven, stirring occasionally, until cauliflower is tender and begins to brown, about 15 minutes. Meanwhile, cook nuts in remaining 2 tablespoons oil in a small skillet over moderately low heat, stirring occasionally, until fragrant and a shade darker, about 5 minutes. Cool slightly in skillet. Stir together lemon juice and mustard in a large bowl. Add nuts with any oil from skillet, roasted cauliflower, watercress, radicchio, and salt and pepper to taste, then toss to coat.
