A Medley of Endive, Radicchio and Arugula with Roasted Cauliflower

Servings: 8 | Time: 40 minutes

Directions

Salad

Preheat oven to 425°F. On shallow baking pan, toss florets with oil and salt. Bake 20 to 25 minutes or until tender and lightly browned.

In large bowl add arugula, radicchio, endive, oranges, dates, and almonds. Drizzle with Dressing; toss to combine. Season with salt and pepper. Top with roasted cauliflower.

Dressing:

In small bowl, whisk together vinegar, olive oil, mayonnaise, salt, and pepper until smooth.

Make the dressing up to 3 days ahead of time. Store in the refrigerator until ready to serve.

Salad

1 head cauliflower, broken into florets

1 tablespoon olive oil

1/4 teaspoon salt

3 cups arugula

1 cup sliced radicchio

1 cup chopped endive

1 cup orange supremes (from 2 oranges)

8 dates, seeded and chopped (1 cup)

1/4 cup roasted and salted Marcona almonds

Salt and ground black pepper

Dressing

3 tablespoons champagne vinegar

3 tablespoons olive oil

1 tablespoon mayonnaise

1/4 teaspoon salt

1/4 teaspoon ground black pepper