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🍽️ Crispy Cauliflower Walnut Salad with Beetroot Dressing

395 kcal · 30 min · 4 servings

Crispy Cauliflower Walnut Salad with Beetroot Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 4 liters of water and add plenty of salt. Cover the pot and bring the water to a boil.
  2. 2. Thoroughly wash the cauliflower under running water. Cut out the hard core at the bottom and divide the head into large florets.
  3. 3. Add the cauliflower florets to the boiling salted water. Cook them for about 5 to 7 minutes until they are al dente. Then remove them from the water.
  4. 4. While the cauliflower is cooking, heat oil in a frying pan over medium to high heat.
  5. 5. Fry the bacon in the hot pan for about 4 minutes until crispy. Remove the bacon from the pan and set it aside.
  6. 6. Add the walnuts to the remaining fat in the pan. Toast them for about 2 minutes over medium heat until fragrant.
  7. 7. Wash the salad greens thoroughly and spin them dry so they are not watery.
  8. 8. Take the beetroot from the sieve to let it drain well. Then grate it finely.
  9. 9. Chop the cooled bacon and the toasted walnuts coarsely.
  10. 10. Take a large bowl. Whisk vinegar, mustard, and salt together well.
  11. 11. Add the oil slowly in a thin stream while stirring constantly into the vinegar mixture until a creamy emulsion forms.
  12. 12. Stir the grated beetroot into the dressing. Season the sauce with black pepper to taste.
  13. 13. Mix the drained cauliflower florets, the dry salad greens, the chopped bacon, and the walnuts in a large serving bowl.
  14. 14. Pour the beetroot dressing over the salad. Toss everything gently and serve the dish immediately.

Nutrition per serving