Vegetable Salad Recipe

Prep cauliflower couscous

If not using pre-processed cauliflower couscous, pulse fresh cauliflower florets in a food processor in 2–3 short bursts until grainy and rice-like. Measure out 2 cups and set aside chilled.

Blanch broccoli and cauliflower florets

Bring a medium pot of salted water (use the sea salt) to a rolling boil. Add the 1 cup broccoli florets and 1 cup cauliflower florets and blanch for 1 minute until bright green and slightly tender. Immediately transfer to the ice water to stop cooking. Drain well and pat dry.

Prepare baby zucchini

Heat a nonstick skillet over medium-high heat. Lightly brush the sliced baby zucchini with 1 tablespoon olive oil and season with a pinch of salt and pepper. Grill or sauté the zucchini ribbons 30–45 seconds per side just until marked and tender-crisp. Remove and cool.

Prepare lettuces and endive

Separate baby gem leaves and endive leaves. Spin or pat dry and set aside on a tray for assembly.

Segment mandarins

Carefully cut between membranes to remove mandarin segments. Reserve juice and softened membranes for the dressing if needed. Pat segments dry on paper towel.

Form cheese parfait

Spoon the Xinomizithra cheese into a bowl and stir to a smooth, slightly whipped consistency. For a parfait presentation, layer or shape 2–3 small quenelles (or spoonfuls) using two spoons and chill briefly until plating.

In a small bowl or jar combine 60 ml fresh mandarin juice, 15 ml white wine vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey and 1 teaspoon grated mandarin zest. Whisk or shake until combined. Slowly drizzle in 45 ml extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust sweetness or acidity as needed. If the dressing is too thick, add 1–2 teaspoons water or a little more mandarin juice to loosen.

Combine the cauliflower couscous, blanched broccoli and blanched cauliflower in a large bowl. Toss gently with 2–3 tablespoons of the mandarin dressing to coat. The couscous should remain light and not soggy.

On individual plates or a shared platter, arrange baby gem leaves and endive as a bed. Spoon or mound the cauliflower couscous mixture into the center or in small piles for a composed look.

Nestle the grilled baby zucchini ribbons around and over the couscous. Tuck mandarin segments between leaves and couscous for bright color and sweetness.

Place 2–3 quenelles of Xinomizithra cheese on top of or beside each couscous mound to create the parfait effect. Drizzle remaining mandarin dressing lightly over the whole salad (use remaining 1–2 tablespoons).

Finish with a scattering of toasted pine nuts or chopped toasted almonds for crunch, a light grind of black pepper, and a small drizzle of extra-virgin olive oil if desired. Serve immediately so lettuce remains crisp.