0 (0)

Categories: Salads, Vegetarian

Literati II's cauliflower salad

Literati II's cauliflower salad
Los Angeles Times

Restaurant critic S. Irene Virbila likes the "earthy cauliflower taste and slight crunch" of the shaved cauliflower salad that chef Chris Kidder makes at Literati II. Kidder sparks up the flavor with green olives, sweet pickled onion and a lemony ... Read more

Total time: 45 minutes | Serves 4
Note: When Meyer lemons are in season, Kidder uses 2 tablespoons Meyer lemon juice and the zest of 1 lemon in place of the orange-lemon combination in the Vinaigrette recipe.

Pickled sweet onion

  • Pickled sweet onion
  • 2 tablespoons diced red onion
  • 1/8 teaspoon sugar
  • 2 tablespoons Champagne vinegar

Step 1Blanch the onion in a small saucepan of boiling water for 1 minute. Drain and place in a small bowl. Stir in sugar and vinegar and set aside while making the salad. Drain the onion before stirring it into the salad.


  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • Grated zest of 1 small orange
  • 1 tablespoon Champagne vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • Salt and freshly ground pepper

Step 1Place the juices, zest, vinegar and mustard in a small bowl and blend with a small whisk. Slowly add the olive oil, whisking to emulsify. Add salt and pepper to taste. Set aside. Makes about half a cup.


  • 1 large head firm cauliflower
  • 5 large green olives, sliced off the pit and then into thin slivers
  • 2 tablespoons pickled sweet onion
  • 1/4 cup thinly sliced chives, divided
  • Salt and pepper
  • Large radicchio leaves, optional
  • Mizuna leaves, optional
  • 2 eggs, boiled until the yolks are just set but still soft (about 8 1/2 minutes in gently boiling water), cooled for 15 minutes in ice water

Step 1Trim the cauliflower, discarding the leaves and stalk. Using a mandoline or vegetable slicer set on top of or inside a bowl (to catch little bits of cauliflower), thinly slice the cauliflower by holding the stem end and carefully sliding the cauliflower back and forth against the blade. The pieces should be roughly one-fourth inch thick; adjust the blade depth if necessary.

Step 2In a large mixing bowl, combine the shaved cauliflower, sliced olives, pickled onion and half the chives. Add a generous amount of dressing a little at a time while mixing the salad with a spoon. When the salad is dressed, season with salt and freshly ground pepper.

Step 3To serve, place a few leaves of radicchio, garnished with some leaves of mizuna or other peppery lettuce, on each of 4 salad plates. Divide the salad among the plates. Shell the eggs and cut them in half lengthwise. Place one half, yolk side up, on top of each salad. Sprinkle with the remaining chives.

Each serving:
213 calories; 5 grams protein; 19 grams carbohydrates; 6 grams fiber; 15 grams fat; 2 grams saturated fat; 0 mg. cholesterol; 409 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Salad of oranges, quinoa, radishes and feta
Grilled squid with white bean salad
Andouille-turkey salad with spiced pumpkin seeds
Shrimp and avocado salad with mango, chile and lime dressing