Cauliflower Fennel Salad with Roasted Lemon Shallot Salsa Verde
Ingredients
- 1 cauliflower, cut into smallish florets
- 1 fennel bulb, stalks removed, bulbs halved lengthwise, core removed, and then cut into 1-inch wedges lengthwise
- 2 lemons, 1 zested and then halved and the other sliced into 1/2-inch slices and seeded
- 2 shallots, peeled
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 3 tablespoons 1/2 cup olive oil
- Salt and freshly ground pepper
- 1/2 cup parsley
- 1/4 cup mint
- 1 anchovy fillet
- 2 tablespoons capers
- 1/2 cup arugula
- 1/2 cup sliced almonds, toasted
Instructions
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