Citrus Burst Fall Salad with Cauliflower and Kale.
It is a perfect Fall recipe as both the Cauliflower and Kale reach their peak seasons.
This delicious Fall Salad is elevated from bland to grand due to the addition of the salt-cured lemon slices. Click To Tweet
The lemons are easy to make by pressing fresh lemon slices between 2 Himalayan salt blocks. Allow 2 days for the salt blocks to work their magic and you will be rewarded with a very tasty treat you’ll reach for again and again.
Learn more preserving your own lemons HERE.
The bright, briny flavor of the preserved lemon adds a fresh burst of flavor to an otherwise sedate dish.
- 1 small yellow squash, washed, cut in half and uniformly sliced.
- 2 small zucchini, washed, cut in half and uniformly sliced.
- 1 head cauliflower, washed and trimmed, florets only.
- 1 head broccoli, washed and trimmed, florets only.
- 6 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces.
- 3 T. olive oil.
- 12 tomatoes, washed and cut into bite-size pieces.
- 6–8 large fresh basil leaves, washed, rolled and cut into thin strips.
- 4–6 salt-cured organic lemon slices, very finely chopped including rinds.
- ¼ cup dried cranberries [optional].
- ¼ cup extra virgin olive oil.
- 2 T. rice vinegar.
- 1 T. fresh lemon juice.
- 1 t. lemon zest.
- 2 t. honey.
- 2 t. Dijon mustard.
- Kosher salt and cracked black pepper, to taste.
- In a glass bowl, combine all vinaigrette ingredients and whisk until thoroughly combined and set aside.
- Steam zucchini, squash, cauliflower, and broccoli for about 5 or 6 minutes, or until crisp-tender.
- Set aside to cool.
- In a large glass bowl, add torn kale and drizzle with olive oil.
- With your fingers, massage each piece of kale with your fingers until the olive oil is worked into the leaf. This will soften the kale and improve its taste.
- Add cooled zucchini, squash, cauliflower, broccoli, tomatoes, basil, chopped preserved lemon and cranberries to bowl.
- Toss to combine.
- Serve immediately or store in the refrigerator, covered, for up to two days.
- Right before serving, add the desired amount of citrus vinaigrette and toss to coat thoroughly.
- Add salt and pepper to taste.
If possible, make in advance to allow the flavors to mingle.
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