Roasted Cauliflower and Radicchio Salad

Ingredients for Roasted Cauliflower and Radicchio Salad

• 1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)

• 1/2 cup plus 1 tablespoon extra-virgin olive oil

• 3/4 teskedar salt

• 1/4 teskedar svartpeppar

• 60ml white-wine vinegar

• 1 1/2 tablespoons finely chopped shallot

• 2 heads cos (900g total), cut crosswise into 1/4-inch-wide strips

• 1 large head radicchio (350g ), cut crosswise into 1/4-inch-wide strips

• 1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)

• 80g hazelnuts (60g), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

How to make Roasted Cauliflower and Radicchio Salad

Put oven rack in middle position and preheat oven to 232°C.

Toss cauliflower with 1/4 cup oil, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden brown, 25 to 30 minutes total. Cool in pan on a rack, then transfer to large bowl.

Whisk together vinegar, shallot, remaining 1/4 teaspoons salt, and remaining 1/8 teaspoons pepper in a small bowl, then add remaining 80ml oil in a slow stream, whisking until emulsified. Add half of dressing to cauliflower and toss to coat. Add cos, radicchio, parsley, half of nuts, and remaining dressing to cauliflower and toss to coat. Season with salt and pepper and sprinkle with remaining nuts.

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