Spinach Salad with Sauteed Cauliflower and Sherry Vinaigrette

I love to create salads with raw and cooked elements during the cold winter months. I have been working on this combination and have to say that it is very delicious. I’ve made this salad the past three nights and wish I could make it tonight. I’ll replenish my pantry and make it again tomorrow. I’ll just have to dream about it tonight.

The cauliflower is sauteed in butter with a bit of onion until al dente. Black pepper, tarragon, and preserved lemon add distinct and warm flavors that are perfect for winter. The sauteed mixture is set aside to cool before it is added to the spinach, garnished with parsley, and tossed with a slightly sweet sherry vinaigrette and lemon juice.

Gather up the ingredients below and start chopping.

For the sherry vinaigrette:

• 1/2 cup olive oil

• 1 tablespoon diced shallot

• 2 teaspoon white wine vinegar

• 2 tablespoons cream sherry

• 2 teaspoon dijon mustard

• 1/4 teaspoon salt

• 1/4 teaspoon fresh ground pepper

For the salad:

• 3 tablespoons unsalted butter

• 1 small or half a large sweet onion cut in half and cut into 1/4-inch vertical slices

• 1 pound cauliflower florets cut into bit size pieces and sliced into 1/2-inch thick slices (cut from the top of the florets down to create slices)

• 1 1/2 teaspoons coarse ground pepper

• 2 teaspoons dried tarragon or 1 teaspoon fresh tarragon finely diced

• 1 tablespoon finely diced preserved lemon or 2 tablespoons lemon zest mixed with 1 teaspoon kosher salt

• 6 cups (7 ounces) of spinach

• 2 green onions sliced into 1/4 inch rounds

• 1/2 cup fresh parsley leaves

• juice 1/2 a lemon

Make the dressing 20-30 minutes ahead of time to get the most flavorful and well rounded salad dressing. Add all the ingredients to a jar with a lid. Shake vigorously to combine and emulsify the ingredients. Set aside.

Melt one tablespoon of butter in a large saute pan over medium heat. Add the onion once the butter has melted and saute for four minutes until fragrant. Add the remaining butter (2 tablespoons) and allow to melt. Add the cauliflower and a 1/4 teaspoon of salt and raise the heat to med-high. Saute for three minutes stirring carefully every 30 seconds to avoid breaking the florets. Allow the floret slices to brown but not to burn, so reduce the heat a bit if necessary. Add the black pepper, tarragon, and preserved lemon or lemon zest/salt mixture to the pan. Continue cooking the cauliflower for three minutes, stirring carefully every 30 seconds to avoid burning. Remove the cauliflower from the heat and immediately transfer to a cookie tray or large bowl to halt the cooking to cool. Set aside and allow to cool to just warm or room temperature.

Build the salad once the cauliflower has cooled. Add the washed and dried spinach to a salad bowl. Add the green onions. Add the cauliflower mixture. Top with the parsley. Add 1/4 cup of dressing and toss and taste. Add another tablespoon of dressing if you like your salad more well dressed. Add the lemon juice, toss and serve.

This salad serves four as a side or two as a main dish.