Brassica Summer Salad


The contrast of the crunchy cauliflower, sweet raisins, and the tang of lemon juice make for a lovely balance between taste and texture in this colorful salad that is one of Round Pond's most requested recipes!


For the Meyer Lemon Vinaigrette
2 Tbsp shallots, minced
1 cup meyer lemon juice
1 tsp Dijon mustard
2 cups Round Pond Estate Italian Varietal Olive Oil
1 cup Round Pond Estate Meyer Lemon Olive Oil
1 ½ Tbsp salt

For the Salad
2 cups broccoli, sliced thin
1 cup cauliflower, sliced thin
1 cup purple cauliflower, sliced thin
½ cup toasted pistachios
½ cup golden raisins
½ cup parsley leaves
½ cup Meyer Lemon vinaigrette
2 Tbsp Round Pond Estate Infused Chili Olive Oil

For the Meyer Lemon Vinaigrette: Combine shallots, lemon juice, mustard and salt in a bowl. Slowly add the oils while whisking until all the oil is incorporated.

For the Salad: Place all ingredients except chili oil in large bowl and toss together. Let marinate for about 15 minutes and then place in a serving bowl and drizzle with the chili oil. Enjoy!

Serves: 4

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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