This Tri-color Cauliflower Salad is a hearty yet refreshing salad made with white cauliflower, purple cauliflower, and Romanesco, topped with flavorful feta cheese, fresh dill, and a light vinaigrette. Loaded with crunch and flavor, this salad is a versatile side dish or a tasty light meal! Make it all year round with white cauliflower, which is accessible throughout the year. But if you can find gorgeous purple cauliflower and green Romanesco or cauliflower, it will be even more vibrant.
In a small bowl, whisk together the shallot, sherry vinegar, lemon juice, and mustard. While whisking, slowly pour in the olive oil. Season to taste with salt and pepper. Set the dressing aside, or refrigerate until you are ready to make the salad.
Combine the cauliflowers, radishes, and feta in a large bowl. Dress with the Sherry vinaigrette. Season to taste with salt and pepper, if necessary. To serve, plate the salad and garnish with sprigs of dill. Serve immediately.
Notes
Recipe inspired by the Farmer's Salad at the Andaz 5th Avenue. Sherry vinaigrette from Bon Appetit.Make it vegan: replace the feta cheese with vegan feta.Made in advance: This salad is hearty enough to be made in advance. Dress the cauliflower and feta with the salad dressing and store in an air-tight container overnight in the refrigerator. Garnish with fresh dill sprigs before serving.