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Shaved Cauliflower Salad with Smoked Whitefish, Mayo, Lemon, Radicchio & Herbs

Course: Salads & Sides, Soups
Keyword: Side dishes, Vegetables
Skill: intermediate
Servings: 1

INGREDIENTS

  • 1 egg
  • ½ tsp (3 g) salt, plus more for seasoning
  • 2 lemons (3 fl oz | 90 ml), zested and juiced separately
  • 10 fl oz (300 ml) neutral oil
  • 4 oz (115 g) smoked whitefish, deboned and flaked
  • 1 small (4 oz | ½ cup | 115 g) red onion or shallot, cut into thin slices
  • Freshly ground black pepper
  • 1 head (2 lb | 8 cups | 910 g) cauliflower, cored, cut into quarters, cut into thin slices
  • 1 head (½ lb | 230 g) radicchio, cut into quarters and cored leaving the leaves as big petals
  • ½ bunch parsley (1.2 oz | ¾ cup | 34 g), stemmed, leaves left whole
  • 5 sprigs dill, stemmed, leaves left whole (optional)
  • ½ cup (70 g) sunflower seeds, toasted

INSTRUCTIONS

  1. In a food processor, whiz the egg, ½ tsp salt, and the zest and juice of 1 lemon. Slowly drizzle in the oil to make mayo. Add the white­fish to the mayo and blend until mostly smooth.
  2. Combine the onion with the zest and juice of the second lemon, a big pinch of salt, and several grinds of pepper.
  3. Toss the cauliflower, radicchio, parsley, and dill with the onion-lemon mixture and a pinch of salt.
  4. Drizzle with the whitefish mayo and top with the sunflower seeds.