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Citrus Marinated Fioretto Salad

Citrus Marinated Fioretto Salad

This Fioretto recipe draws inspiration from Japanese vegetables, building them into a flavorful cauliflower salad. Colorful, crisp, and bursting with flavor, this Citrus-marinated Fioretto Salad is a versatile starter or side dish. Fioretto is a cousin of cauliflower, with delicate coral-like florets. This Japanese produce gives an original spin on a cauliflower recipe. This light and refreshing dish features tender Fioretto, crunchy radishes, and tangy oranges.



  1. Trim a head of Fioretto into clusters.
  2. Juice and zest orange.
  3. Juice and zest lemon.


For the Fioretto:


  1. Toss Fioretto with orange and lemon zests, salt and pepper.
  2. Place in a steamer and steam for 3-5 minutes.
  3. Remove from the steamer and spread on a baking sheet in a single layer.
  4. Drizzle with orange and lemon juice. Let cool. 


For the Vinaigrette:


  1. Combine the champagne vinegar, shallots, orange zest, Dijon mustard, and honey in a bowl.
  2. Whisk to dissolve the honey.
  3. Whisk in the extra-virgin olive oil to emulsify.
  4. Season with salt and pepper.


For the Salad: 


  1. Segment two oranges.
  2. Combine the Fioretto, radishes, chives, and oranges in a bowl.
  3. Season with salt and pepper.
  4. Drizzle with vinaigrette and adjust seasoning with salt and pepper.
  5. Place the arugula on a platter. Top with the Fioretto mixture on top. Serve garnished with toasted nuts.


Learn more about Fioretto on our website. 

Buy Fioretto seeds from the Tokita Seed Company.

This dish was created for the Oishii Nippon Project in collaboration with the Culinary Institute of America. Follow link for a video demonstration and more ONP recipes. 

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