10 Ingredients
  • 1 large head cauliflower (3 to 3 1/2 punds), cut into 1-inch-wide florets (9 cups)
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white-wine vinegar
  • 1 1/2 tablespoons finely chopped shallot
  • 2 heads romaine (2 pounds total), cut crosswise into 1/4-inch-wide strips
  • 1 large head radicchio (3/4 pound), cut crosswise into 1/4-inch-wide strips
  • 1 cup loosely packed fresh flat-leaf parsley leaves (from 1 bunch)
  • 1/2 cup hazelnuts (2 1/4 ounces), toasted, any loose skins rubbed off in a kitchen towel, and nuts coarsely chopped
Nutrition
228
11% daily value
9 servings
                                       
                                            high-​fiber, low-​carb, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

28% 18

Saturated

13% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

5% 14

Carbs (net)

- 8

Fiber

26% 6

Sugars

- 4

Sugars, added

- 0

Protein

12% 6

Cholesterol

- 0

Sodium

10% 251

Calcium

9% 93

Magnesium

15% 61

Potassium

18% 867

Iron

16% 3

Zinc

11% 1

Phosphorus

20% 142

Vitamin A

71% 635

Vitamin C

77% 69

Thiamin (B1)

15% 0

Riboflavin (B2)

15% 0

Niacin (B3)

10% 2

Vitamin B6

27% 0

Folate equivalent (total)

72% 287

Folate (food)

- 287

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

311% 373
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