Email to Stella      

Carrot, Cauliflower & Beet Salad w/Orange-Anise Dressing

Source of Recipe

epicurious.com


List of Ingredients

1 cup olive oil (2 tablespoons)
6 tbsps white wine vinegar
3 tbsps orange juice concentrate (frozen orange juice concentrate thawed)
2 tbsps aniseed
1 tbsp orange peel (packed, grated)
1 tbsp honey
1 cauliflower (2 1/2 pounds separated into large florets)
4 carrot (1 1/2 pounds peeled cut on diagonal into 1/4 inch thick slices)
5 beets (peeled each cut into 6 wedges, greens reserved) pita breads (warm)




Recipe

Blend first 4 ingredients in blender until aniseed is finely chopped, abut 1 minutes. Strain dressing into medium bowl, pressing hard on seeds in strainer; discard seeds. Whisk in orange peel and honey. Season with salt and pepper.

2 Steam cauliflower until crisp-tender, about 6 minutes. transfer to medium bowl. Steam carrots until tender but still bright in color, about 8 minutes. Transfer to another bowl. Steam beets until tender, adding more water to pot if needed, about 15 minutes. Transfer to another bowl. Cool all vegetables completely.

3 Mix 1/2 cup dressing into cauliflower. Mix 1/4 cup dressing into beets. (Dressing and marinated vegetables can be made ahead. Cover separately and chill up to 1 day. Bring to room temperature before continuing.)

4 Rinse and dry beet greens. Arrange on platter as base for salad. Drain dressing from vegetables. Overlap carrots around edge of platter. Arrange cauliflower in ring within carrots. Mound beets in center. Drizzle with some of remaining dressing. Serve salad with pita breads and any remaining dressing.

SERVES 8