I might have to give this a try over the weekend!
Ingredients:
1/2 large head cauliflower, thinly sliced
1 radicchio, cored and shaved
6 inner celery stalks with leaves
1/4 cup flat-leaf parsley
1/4 cup chopped chives
2 teaspoons Dijon mustard
1/4 cup olive oil
Juice of 2 lemons
Juice of 1 orange
1 teaspoon water
4 to 5 medjool dates, pitted
Salt
Pepper
1/2 cup walnuts
1/2 large head cauliflower, thinly sliced
1 radicchio, cored and shaved
6 inner celery stalks with leaves
1/4 cup flat-leaf parsley
1/4 cup chopped chives
2 teaspoons Dijon mustard
1/4 cup olive oil
Juice of 2 lemons
Juice of 1 orange
1 teaspoon water
4 to 5 medjool dates, pitted
Salt
Pepper
1/2 cup walnuts
Directions:
1. Place cauliflower and radicchio in a bowl. Remove celery leaves from stalks and toss into the bowl. Cut remaining stalks into thin matchsticks and add with parsley leaves and chives.
2. Combine mustard, oil, lemon juice, orange juice, water, dates, and salt and pepper to taste to a high-powered blender. Puree until smooth.
3. Mix dressing and salad, adding lemon zest or more citrus juice and salt to your liking. Top with walnuts.
1. Place cauliflower and radicchio in a bowl. Remove celery leaves from stalks and toss into the bowl. Cut remaining stalks into thin matchsticks and add with parsley leaves and chives.
2. Combine mustard, oil, lemon juice, orange juice, water, dates, and salt and pepper to taste to a high-powered blender. Puree until smooth.
3. Mix dressing and salad, adding lemon zest or more citrus juice and salt to your liking. Top with walnuts.
Nutrition score per serving: 181 calories, 12g fat, 19g carbs, 2g protein, 3g fiber
Serves: 8
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