Shaved cauliflower salad with fennel and lemon, almonds and burrata

Shaved cauliflower salad with fennel and lemon, almonds and burrata

This is one of the easiest recipes; you don’t even need to cook for it. It’s also an easy recipe – substitute almonds and hazelnuts or use mozzarella if you can’t find burrata. It doesn’t matter, because the salad is delicious then too.

Ingredients for 6 people as a side dish

– 80 g almonds

– 500 g (about medium) cauliflower, leaves and stems removed

– 2 small fennel bulbs (about 400 g), chopped

– a large handful of arugula or watercress

– a handful of chopped basil

– 250 g fresh burrata, cut into 2 cm pieces

lemon dressing

– 1 egg yolk

– 1 tablespoon of Dijon mustard

– 1 tbsp honey

– 3 tablespoons of chopped lemon zest

– 3 tbsp lemon juice

sunflower oil – 1.5 dl


1. Lemon dressing: In a large bowl, whisk together the egg yolk, mustard, honey and lemon zest. Stir in the lemon juice, then pour in the oil in a thin stream while whisking. Do not do this too quickly, as this can cause constipation. Continue adding oil until a thick emulsified dressing forms and season with sea salt and freshly ground pepper.

2. Preheat the oven to 180°C. Place the almonds on a baking tray and roast for 15 minutes until golden brown. Let them cool and cut them finely.

3. Cut the cauliflower into thin slices as possible with a long knife. Cut the fennel bulbs in half and slice them as thinly as possible.

4. Combine cauliflower, fennel, arugula, basil and burrata in a large bowl. Stir everything carefully. Pour over the dressing and stir again. Sprinkle almonds on top and serve.

Recipe: Leanne’s kitchen

Photo: rr