Parmesan cauliflower and parsley salad
Makes 4 servings
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extr-virgin olive oil
6 ounces white mushrooms, thinly sliced
5 cups loosely packed fresh flat leaf parsley (from 2 large bunches
2 large eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
20 ounces cauliflower frozen or fresh
2 ounces parmigiano-reggiano cheese, finely grated (2 cups)
1/3 cup olive oil
Marinate mushrooms for salad: stir together zest, lemon juice, salt and pepper in a large bowl. Whisk in oil until combined, then stir in mushrooms and marinate with panfrying cauliflower. Panfry cauliflower: lightly beat eggs with salt and pepper in a medium bowl. Add cauliflower and toss until coated well. Put cheese in a large bowl. Lift cauliflower out of egg mixture with a slotted spoon and transfer to cheese, tossing to coat. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then panfry cauliflower in 3 batches, turning occasionally, until golden on all sides, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Finish salad: add parsley and cauliflower to mushroom mixture, tossing to combine.
Gourmet, May 2006