This Tri Color Cauliflower Salad was a welcome bite during my stay at the Andaz 5th Avenue. Since cauliflower is plentiful all year round, to me, this salad is ideal in that it is satisfying and accessible throughout the year. But if you can find gorgeous purple cauliflower and green Romesco, 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 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. Adjust seasoning with salt and pepper, if necessary. To serve, plate the salad, and garnish with sprigs of dill. Serve immediately.
Recipe inspired by the Farmer's Salad at the Andaz 5th Avenue. Sherry vinaigrette from Bon Appetit.