White Salad of Cauliflower, Endive, Pears and Grapes

/

White Salad of Cauliflower, Endive, Pears and Grapes pair beautifully with un-oaked Chardonnay.

White Salad of Cauliflower, Endive, Pears and Grapes

Print This Recipe Total time Yield 4Source Adapted from Katie MorrisPublished
White Salad of Cauliflower, Endive, Pears and Grapes

Ingredients

  • ½ cup buttermilk
  • ⅓ cup Greek yogurt
  • 3 ounce crumbled feta cheese
  • 2 tablespoon freshly squeezed lemon juice
  • kosher salt and black pepper (as needed for seasoning)
  • ½ head cauliflower (florets cut into thin slices)
  • 1 tablespoon olive oil
  • 3 Belgian endives (cut crosswise into thin slices, core sections removed as needed)
  • 1 ripe pear (cored and sliced)
  • 1-2 cup green grapes (to taste)
  • 2 tablespoon pine nuts (lightly toasted in a dry pan)

Directions

Make the dressing: Add buttermilk, Greek yogurt, crumbled feta cheese, and lemon juice to a blender. Place the lid firmly on top and blend until smooth. Taste and adjust seasoning with salt and pepper. Set aside.

Roast the cauliflower: Preheat the oven to 400F.

Toss the cauliflower slices with the olive oil and season with salt and pepper. Spread onto a parchment-lined rimmed baking sheet in as close to a single layer as possible. Roast until just beginning to color on the bottoms, flip and roast 2 or 3 minutes more. Set aside to cool on the parchment.

Assemble the salad: Toss the roasted cauliflower with the sliced endive. Divide between 4 plates and top each salad with a few slices of pear, a handful of grapes, and a sprinkling of pine nuts.

Drizzle some of the prepared dressing on top of each salad, refrigerating any extra dressing for another use.