If you love an extra-crunchy salad, then this recipe is for you. Shaved raw cauliflower, radishes, and homemade garlicky breadcrumbs give this salad a satisfying bite, while the medjool dates and tender snap peas are a deliciously sweet counterpoint to the savory, miso-tahini dressing. The dressing couldn’t be simpler—everything is shaken up in a jar with little fuss. Tahini consistency varies a lot between brands, so add more hot water until your dressing is smooth and pourable. Be sure to check your seasoning and add more miso and lemon juice as needed.
Shaved Cauliflower Salad with Date Coins & Miso-Tahini Dressing
4
servingsShaved raw cauliflower, radishes, and homemade garlicky breadcrumbs give this salad a satisfying bite, while the medjool dates and tender snap peas are a deliciously sweet counterpoint to the savory, miso-tahini dressing. The dressing couldn’t be simpler—everything is shaken up in a jar with little fuss. Tahini consistency varies a lot between brands, so add more hot water until your dressing is smooth and pourable. Be sure to check your seasoning and add more miso and lemon juice as needed.
Ingredients
- Dressing
1/4 cup 1/4 tahini
1/4 cup 1/4 hot water, plus more as needed
2 T 2 olive oil
1 T 1 shiro miso paste, plus more as needed
1 T 1 fresh lemon juice, plus more as needed
1 1 small garlic clove
Kosher salt and freshly ground black pepper
- Salad
1/4 cup 1/4 olive oil
1 cup 1 panko breadcrumbs
1 1 garlic clove, finely grated
1 t 1 finely grated lemon zest, plus lemon wedges for serving
Kosher salt and pepper
1 1 8-ounce bag snap peas (about 2 cups)
1 1 medium head cauliflower, leaves discarded and cored
6 6 Rancho Meladuco Medjool Dates, pitted and sliced into coins (see Note)
6-8 6-8 radishes, quartered
Mixed tender green herbs, such as Italian parsley leaves, fresh dill sprigs, and snipped chives, for garnish
Flaky sea salt, for sprinkling
Directions
- Make the Dressing
- In a pint-size jar, combine all of the ingredients. Shake well until the dressing is smooth and creamy. Add more water, if needed, and season with salt, pepper. Taste your dressing and add more miso and lemon juice, as needed.
- Make the Salad
- In a medium skillet, heat the olive oil. Add the panko and cook over moderate heat, stirring occasionally, until toasty and golden brown, about 5 minutes. Remove from the heat and stir in the garlic and lemon zest. Season with salt and pepper. Let cool completely.
- Prepare a small ice bath. In a medium saucepan of salted boiling water, cook the snap peas until crisp tender and bright green, about 2 minutes. Drain well and transfer to the ice bath for 5 minutes. Drain and pat dry. Slice the snap peas in half on the bias.
- Using a large chef’s knife, thinly slice or shave the cauliflower. Transfer to a large bowl. Add the snap peas, dates, and radishes. Pour some of the dressing over the top and gently toss to coat. Season with salt, pepper, and more lemon juice, as needed.
- Transfer the salad to a serving bowl and sprinkle generously with the breadcrumbs. Scatter the fresh herbs over the salad and squeeze a little lemon juice over the top. Sprinkle with flaky sea salt and enjoy!Transfer the salad to a serving bowl and sprinkle generously with the breadcrumbs. Scatter the fresh herbs over the salad and squeeze a little lemon juice over the top. Sprinkle with flaky sea salt and enjoy!
Notes
- NOTE To cut your dates into coins, remove the pit from the top of the date with pliers or strong tweezers. Check out the Rancho Meladuco Instagram page for a quick video tutorial on how to do this.
- MAKE AHEAD The dressing can be refrigerated for up to 3 days. It will thicken as it sits, so add more hot water and adjust your seasoning, as needed.
- Recipe & photos: Julia Heffelfinger @JuliaHeff
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