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Cauliflower-Chickpea Salad with Dill-Lemon Dressing
This unique salad of raw cauliflower and mushrooms tossed with sliced radishes, chickpeas and a yogurt dressing is a simplified version of a recipe from “Bar Tartine” by Nicolaus Balla and Cortney Burns. With a wide array of flavors and textures—from sweet to spicy and crisp to creamy—the dish is deliciously complex, and each forkful is different from the last. All of the vegetables are uncooked and the chickpeas are canned, so the vegetable prep is the most time-consuming aspect of the salad. If you own a mandoline, this is a perfect opportunity to use it. Otherwise, a sharp chef’s knife and slicing skills get the job done, too. This is a great accompaniment to kebabs or grilled chicken or lamb, or offer it as a light vegetarian main with warmed flatbread alongside.
pound cauliflower, broken into large florets, sliced about ⅛ inch thick
ounces white mushrooms, trimmed and sliced about ⅛ inch thick
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