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0b3cd0dc 8cd6 4009 ba4b 414f292ad863  2016 07 20 01 03 41
Kylie Thompson
Kylie Thompson

First make Caesar dressing - pulse anchovies, egg yolk, 6 tbsps of olive oil, a few splashes of water, salt and pepper in a blender until smooth and kind of thickened. Chill.

Make croutons by frying torn bread in pan in olive oil. Keep warm. Meanwhile, roast cauliflower in olive oil, salt and pepper, until browned and tender about 15 minutes at 400°.

Toss sliced celery, two chopped anchovies, parsley, sliced radishes, and lemon juice in a bowl. Add cauliflower and croutons. Toss. Divide between plates and serve drizzled with dressing and Parmesan (optional).

Recipe loosely based on #bonappetit recipe.

#food #food52 #dinner #salad #healthy #homecooked #veggies #vegetables #bright #crunchy