Cauliflower Fennel and Lemon Salad
Enjoy this tasty and refreshing salad that keeps its crunch! Cauliflower, fennel and snap peas are a great combination for this raw, lemony recipe.
fennel, cored and very thinly sliced, fronds chopped
large sliced snap peas
lemon, finely chopped
pistachios, raw or roasted, chopped
lemon juice, fresh
honey or maple syrup
sea salt, flaky
black pepper, freshly ground
extra-virgin olive oil
flat-leaf parsley, fresh chopped
mint, fresh chopped
Soak the currants in hot water to cover for 20 minutes while you prep your ingredients. Drain before using.
Trim the cauliflower of its leaves and finely chop the leaves. Cut the core from the cauliflower, then cut the cauliflower and stem into large pieces.
Working in two batches, put the cauliflower florets and stem pieces in a food processor and pulse until broken down into chickpea-size pieces.
Thinly slice bulb of fennel with a mandolin and place in bowl with cauliflower and its leaves.
Add snap peas, chopped lemon, pistachios, and currants.
In a small bowl, whisk together the lemon juice, honey, salt and pepper. Then slowly whisk in the oil until emulsified. Add to the cauliflower mixture and toss to fully coat.
Add the parsley, mint, and 1/4 cup chopped fennel fronds.
Let sit for at least 1 hour to marinate, then spoon into bowls and serve.