Pickled Cauliflower Salad with Chanterelles and Fennel

Ingredients

• 1/2 head cauliflower, cut into very small florets
• 1 cup champagne vinegar
• 1/2 cup water
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 2 big shakes hot sauce (recommended: Tabasco)
• 2 cloves garlic, smashed
• 3 bay leaves
• 1/2 pound chanterelles, cleaned and pulled into bite-size pieces
• Extra-virgin olive oil
• Kosher salt
• Crushed red pepper flakes
• 1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
• 1 small spring onion, julienned
• 2 cups washed baby arugula
• Good quality finishing oil

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag