Roast Cauliflower Salad with Arugula and Garlic

Local arugula takes this summer salad to another level, making it a perfect side for any July 4^th spread.

Preheat your oven to 400, then cut a head of cauliflower into florets. The easiest way is to peel away the outer leaves and slice the head in half through the core. Quarter each half, then slice out the central core on a diagonal. Finally, pull the pieces apart into natural florets using your hands or a knife.

In a large bowl, toss the florets with a couple of large pours of extra virgin olive oil until well coated then spread evenly on a parchment lined sheet pan. Sprinkle liberally with salt and roast for 35 minutes, or until browned around the edges.

Meanwhile, finely chop two large handfuls of arugula and combine with a few minced cloves of garlic, the juice from half a lemon, and enough olive oil to from a loose paste. Once the cauliflower has cooled, mix together with the arugula paste and salt to taste. Serve immediately or cover and store in the fridge for upwards of six days.

Happy 4th!

Fennel Salad

If you’re getting tired of the same old salad fixings it’s time to try some fennel, it has a distinctive crunch and flavor that is amazing on its own, or as an accent in a spinach, kale, arugula, lentil, or just about any other salad. 

It’s best sliced thin, and the best way to do that is with a sharp knife or mandoline. Start by removing the stalks, fronds, and coarse outer leaves, cut the bulb into quarters, then slice.

Once sliced, it’s as easy as tossing it with some extra virgin olive oil, coarse salt, and chili flakes. Or maybe a big squeeze of lemon juice instead of the chili flakes. Really, it’s all it takes as the fennel is so flavorful on its own. Sometimes I serve it as an appetizer by cutting the bulb into small wedges and serving with the olive oil mixture in a small bowl on the side.

And given how busy things can be this time of year, and how easy fennel is to work with, it’s the perfect time to give it a try...that is if you aren’t already a huge fan.