Lamb & cauliflower salad

By Nancy
October 8, 2015
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Author Notes: For leisurely warm-weather dinners, indoors or out. Savory braised lamb with cauliflower and dark greens. Can also be made with flanken, beef short ribs or tongue. For the tongue, you may want to cook it separately first, then add to the braise for just long enough to flavor it and heat it up, not the full 2 1/2 hours. Adapted from chef-owner Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, 2011. Nancy


Serves: 4 as a main, 8 as a side
Prep time: 30 min
Cook time: 2 hrs 30 min

Braised lamb

  • 1 1/2 pounds Lamb shoulder (700g; see headnote for other possible meats)
  • 1 carrot, medium (3 oz. or 85g)
  • 2 celery ribs
  • 2 garlic cloves
  • 1/2 onion, medium to large (to taste)
  • 2 sprigs thyme
  • 1 bay leaf
  • stock (as needed)
  • 2 Bottles Red wine like Shiraz, Montepulciano d'Abruzzo , Rioja or Farnese (1.5 liter total)
  • 1/4 cup capers (50-60 ml; in salt or in vinegar)
  • 4 to 8 eggs, soft boiled
  1. Heat oven to 325F or 160C. Season lamb. Heat heavy-bottomed pot over medium high heat. Add lamb and lightly brown all over. Remove lamb to plate. Add mirepoix vegetables (onion, carrot, celery) & garlic, all roughly chopped, to original pan & cook until golden. Deglaze with 1c (225 ml) wine.
  2. Add reserved lamb, produce & wine, bay leaf & thyme to a Dutch oven or other oven-proof pot. Add stock to cover. Cover pot, cook in oven 2 1/2 hours until meat is falling-off-bone tender. Separate meat from bones. Strain braising liquid, return to pot and reduce - on top of stove - by half. Set aside.


  • 4 cups cauliflower, measured after trimming (1 liter)
  • 1 cup croutons (225-250 ml)
  • 4 cups romaine or dark green lettuce while some USA romaine fields are contaminated, spring 2018 (150 to 200g)
  • 1/4 cup red-wine vinegar (50-60 ml)
  • 1 tablespoon Extra virgin olive oil (15 ml)
  • 1/2 tablespoon mustard, dark or grainy (5-7 ml)
  • 1 cup mayonnaise (225-250 ml)
  • 1/4 cup buttermilk, optional (50-60 ml)
  • 4 cups frisee lettuce (150 to 200g)
  1. Raise oven to 400F or 200C. Trim cauliflower into florets, toss with 1 tbsp.(15 ml) olive oil, roast 15-20 minutes or until lightly browned. Remove from oven & set aside.
  2. Whisk mayonnaise, mustard, vinegar & buttermilk (if using). Warm shredded lamb in half cup (125ml) reduced braising liquid. Add roasted cauliflower flowerets, croutons & 3/4 cup (180 ml) salad dressing. Add warm lamb & its liquid to bowl. Toss until coated.
  3. Line each plate or wide bowl with romaine leaves & shredded frisee. Spoon mixed lamb, cauliflower & croutons over lettuces. Drizzle plates with remaining salad dressing & top each with tablespoon of (rinsed) capers & soft boiled egg (whole or cut in half).
  4. Serve the rest of red wine (about 1 1/2 bottles) to drink with the dish.

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