Roasted Cauliflower and Radicchio Salad


epicurious
60 mins (prep 45)
11 ingredients
makes 8 to 10 servings


Categories:  salad , american , fall , thanksgiving , vegetable ,
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Ingredients

  • 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 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white-wine vinegar
  • 1 1/2 tablespoons finely chopped shallot
  • 2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
  • 1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
  • 1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
  • 1/2 cup hazelnuts (2 1/4 ounces), toasted , any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped

Nutrition

Serving Size (24.2 g)
Servings 8
Amount per Serving
Calories 102.98 Calories from Fat 89.19
% Daily Value *
Total Fat 9.91g 122.0%
Saturated Fat 0.79g 31.6%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 218.43mg 72.81%
Total Carbohydrate 2.64g 7.03%
Dietary Fiber 1.47 g 47.15%
Sugars 0.67 g %
Protein 2.23g 35.63%
Vitamin A 3.8IU% Vitamin C 0.93mg%
Calcium 18.2mg% Iron 0.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
plus, finely chopped shallot, fresh flat-leaf parsley leaves
 

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