A raw salad incorporating the deep tastes of winter with the dreamier days of summer, this dish is an elegant and easy meal to have on the table in no time. Ground down with the flavor of cauliflower, and rise up with the taste of citrus. Yin and yang, all around.
Serves 2 to 4
By Kerrilynn Pamer
1 head cauliflower, florets thinly sliced (about 4 cups)
1 small fennel bulb (including fronds), thinly sliced
1⁄3 cup parsley, chopped
1⁄2 cup slivered almonds, toasted and chopped, or 1⁄2 cup activated almonds, chopped (see Note)
1 tablespoon minced shallot
2 tablespoons brown rice vinegar
1⁄2 teaspoon Himalayan pink salt
1⁄2 teaspoon raw honey
1⁄4 cup olive oil 1⁄4 cup currants
Combine the cauliflower, fennel (including fronds), parsley and almonds together in a large bowl. Set aside.
Supreme the oranges (cut into segments without membranes). Reserve the segments. Hold the membrane over a small bowl and squeeze to extract the juice. Add the shallot, vinegar, salt and honey, and combine. Slowly pour in the oil to emulsify. Add the currants and let sit for 10 to 15 minutes, or until they become plump.
Pour the mixture over the cauliflower and mix well. When ready to serve, gently fold in the reserved orange segments.
Note: Feel free to substitute any other toasted seed or nut in place of the almonds.