Sunday, March 23, 2014

Pickled Cauliflower and Mushroom Salad with Escarole

It is March! It is spring but you still have some of your preserved veggies from winter. Also, I happened to LOVE pickled cauliflower. This is how this salad was born and I have made it few times since using various greens instead of escarole (so far I tried arugula-in the picture and watercress and they both turned out great)

2 cups escarole/arugula/watercress/your favorite greens
3/4 cup small florets of pickled cauliflower ( I will post the recipe for this soon)
8 oz package white or your favorite mushrooms
olive oil
1 small fennel bulb

Preparation: Thinly slice fennel with a peeler or mandolin. Wash and drain greens and mix it in a big bowl with fennel and cauliflower. In a pen with little olive oil saute mushrooms for a few minutes or until edges start to brown. Add salt and pepper. Add mushrooms with any juices to the bowl. Finish with a good olive oil and little bit of pickling juice from cauliflower.

This is a great salad! Enjoy!


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