Cauliflower

Cauliflower Lamb Salad

by:
April 26, 2022
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Author Notes

Savory braised lamb with cauliflower and dark greens. Can also be made with another meat, according to what's available or what you prefer. For leisurely dinners, indoors or out. Originally for summer and fall, but cauliflower is now available year round in many places. If not in your garden or stores, consider other vegetables in the same family...broccoli, bok-choy, brussels sprouts, even cabbage. Adapted from chef-owner Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, 2011. —Nancy

  • Prep time 30 minutes
  • Cook time 2 hours 30 minutes
  • Serves 4 as a main, 8 as a side
Ingredients
  • Braised lamb
  • 1 1/2 pounds Lamb shoulder (about 700g)
  • 1 Carrot, medium size (60g)
  • 2 celery stalks (60g total)
  • 2 garlic cloves (about 5g each)
  • 1/2 onion (use about 200g)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • stock, your choice, volume as needed
  • 1 cup Fruity red wine like Shiraz, Montepulciano d'Abruzzo, Rioja or Farnese (225 ml)
  • 1/4 cup capers, rinsed of salt or vinegar (60 ml)
  • 4 to 8 Large eggs, soft cooked (each about 60g)
  • to taste Fruity red wine, for drinking, same as used in cooking
  • Salad
  • 4 cups cauliflower, measured after trimming (750g)
  • 1 cup croutons (225g)
  • 4 cups romaine or other dark greens (150g)
  • 1/4 cup red-wine vinegar (60 ml)
  • 1 tablespoon olive oil, extra virgin (15 ml)
  • 1 or 2 teaspoons grainy mustard (5 or 10 ml)
  • 1 cup mayonnaise (225 ml)
  • 1/4 cup buttermilk, optional or more vinegar (about 60 ml)
  • 4 cups frisee lettuce (150g)
In This Recipe
Directions
  1. Braised lamb
  2. 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 onion, carrot, celery & garlic, all roughly chopped, to original pan & cook until golden. Deglaze with 1c (225 ml) red wine.
  3. Add reserved lamb, produce & wine, bay leaf & thyme to a Dutch oven or other oven-proof pot. Add stock to cover tge solids. 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.
  1. Salad
  2. 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.
  3. 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.
  4. 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).
  5. Serve with same red wine you used in the braise.

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