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.

• INGREDIENTS:

  INGREDIENTS

  • 1 ea. Fioretto head, cut into florets

  • 1 ea. Orange, juice and zest

  • 1 ea. Lemon, juice and zest

  • Salt, as needed

  • Ground black pepper, as needed

  FOR THE VINAIGRETTE

  • ¼ cup Champagne vinegar

  • 1 Tbsp. Shallot, minced

  • 1 tsp. Orange zest

  • 1 tsp. Dijon mustard

  • 1 tsp. Honey

  • ½ cup Extra-virgin olive oil

  FOR THE SALAD

  • ½ cup Radishes, shaved

  • ¼ cup Chives, cut in 1” pieces

  • 1 bu. Orange segments

  • 2 Tbsp. Hazelnuts, toasted, chopped (optional)

• DIRECTIONS:

  FOR THE FIORETTO:

  1. Toss the Fioretto cauliflower with the orange and lemon zests, salt and pepper. Place in a steamer and steam for 3-5 minutes. Remove from the steamer and spread on a baking sheet in a single layer. 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. Whisk to dissolve the honey. Whisk in the extra-virgin olive oil to emulsify. Season with salt and pepper.

  FOR THE SALAD:

  1. Combine the fioretto, radishes, chives, and oranges in a bowl. Season with salt and pepper.

  2. Drizzle with vinaigrette and adjust seasoning with salt and pepper.

  3. Place the arugula on a platter. Top with the fioretto mixture on top. Serve garnished with toasted nuts.