Whenever I spy colorful heads of cauliflower (yellow, purple, snowy white) or romanesco at the market, I yearn to make this salad from Collards & Carbonara, the excellent cookbook by Michael Hudman and Anthony Ticer, chefs at Hog & Hominy in Memphis. Their notion of grilling hearty winter vegetables and dressing them with a rich dressing was somewhat of a revelation. For the most striking result, use as many colors and varieties of vegetables as possible. They call for baby carrots, but I always use freshly harvested local carrots (orange, purple, and gold when possible) because the “fresh from the garden” flavor is so much better.
— Paula Disbrowe
• ON-DEMAND: Listen to Faith talk to Paula about this recipe and more easy grilling recipes from the book. •
Excerpted from Food52 Any Night Grilling by Paula Disbrowe. Published by Ten Speed Press, a division of Penguin Random House LLC. Copyright ©2018 Food52 Inc. Photos copyright © 2018 James Ransom.
- 1/2 cup (110g) unsalted butter
- 1/4 cup (60ml) sherry vinegar
- 2 tablespoons minced shallot
- 2 tablespoons minced garlic
- 1 tablespoon dijon mustard
- 1/2 cup (120ml) extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 head cauliflower sliced into large florets
- 18 baby carrots cut on the bias into bite-size pieces
- 10 large radishes trimmed
- olive oil for drizzling
- Kosher salt and freshly ground black pepper
- 6 ounces (170g) arugula
- Leaves from 6 sprigs mint, torn
- 12 ounces (340g) fresh goat cheese, crumbled
- Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again. If you’re using a grill basket, allow it to heat for 10 minutes before cooking.
- To make the vinaigrette, on the stove top or grill, melt the butter in a saucepan over medium heat, then turn the heat to medium-low and simmer gently, swirling the pan often, until the butter is browned and smells nutty, about 10 minutes. Let cool to room temperature. In a large bowl, whisk together the brown butter, vinegar, shallot, garlic, and Dijon. Whisk in the oil and season to taste with salt and pepper. (You can also puree it in a blender if you prefer.)
- In a large bowl, toss the cauliflower, carrots, and radishes with enough olive oil to lightly coat. Season generously with salt and pepper.
- Grill the vegetables over direct heat and cook, turning once, until pronounced grill marks form, about 2 minutes per side. You want to have nice caramelization on the vegetables, but they should still have some integrity.
- Put the vegetables in a large bowl and let cool slightly. Add the arugula, mint, and vinaigrette, and toss well. Divide the vegetables evenly among 6 salad plates. Top with the goat cheese and serve.
