These three vibrant salads deliver variety, bright flavors, and effortless appeal for any table. The Charred Za’atar Cauliflower and Romanesco Salad starts with florets blistered until caramelized and smoky, then tossed with fragrant za’atar, lemon, and olive oil. Earthy, nutty notes from the cauliflower meet the herbaceous, tangy spice blend, while sweet dates and jewel-like pomegranate seeds add contrasting richness and bright pops of color. The result is a warm, aromatic dish that feels both rustic and refined. It is simple to prepare—grill, dress, and serve—and makes a stunning side that impresses guests.
The Cara Cara Orange and Kale Salad offers a refreshing counterpoint. Tender massaged kale is brightened by juicy, rosy segments of Cara Cara oranges, their natural sweetness balanced by a light honey garlic dressing and a sprinkle of toasted nuts and cheese. The result is lively, slightly bitter, and wonderfully clean—perfect for lighter entertaining or as a colorful make-ahead option that holds up well. Rounding out the trio, the Italian Chopped Salad bursts with bold Mediterranean character. Crisp lettuce, salami, provolone, olives, pepperoncini, and tomatoes are finely chopped and dressed in a sharp, oregano-laced dressing. Every bite is savory, briny, and satisfyingly hearty. Quick to assemble and endlessly adaptable, it shines at casual
gatherings.
Together these salads showcase how different textures, temperature, and flavor profiles—smoky-spiced, citrus-fresh, and boldly Italian— can turn everyday ingredients into memorable, crowd-pleasing dishes that are as easy to make as they are delightful to eat.
Charred Za’atar Cauliflower and Romanesco Salad
Salad
• 2 Cups Cauliflower florets
• 2 Cups Romanesco florets
• 2 Tablespoon Za’atar
• 3 Tablespoons Olive Oil
In a large bowl add the florets and toss with the olive oil and Za’atar
seasoning. Add to a grill pan or regular grill. Cook for 5 to 10 minutes
until lightly charred but not burned. Remove to cool.
Dressing
• 1/2 Shallot, minced
• 1 Garlic Clove, minced
• 1 Tablespoon Honey
• 1 teaspoon Dijon Mustard
• 3 Tablespoon Champagne Vinegar
• 1/2 Cup Olive Oil
• Salt & Pepper to taste
Place all the ingredients into a small mason jar and shake well. Let it sit
for at least an hour for the flavors to develop.
Toppings
• 1/2 Cup Pomegranate Seeds
• 1/2 Cup Chopped Medjool Dates
• 1/2 Cup Toasted Pine Nuts
• Italian Flat Leaf Parsley for garnish
To Assemble
Use your favorite shallow bowl for visual affect to serve. In a separate
bowl toss the charred cauliflower and Romanesco with the vinaigrette
then add to the serving bowl. Top with all of the garnishes leaving the
flat leaf parsley for last.
Cara Cara Orange and Kale Salad
Dressing
• 1⁄2 Minced Shallot
• 1 T Honey
• 1 Garlic Clove, minced
• 1 t. Dijon Mustart
• 3 T. Champagne Vinegar
• 1⁄2 Cup Extra Virgin Olive Oil
• Salt and Pepper to taste
Pour and place all ingredients into a
mason jar and shake well. Let sit at
least one hour for flavors to develop.
Salad
• 5 to 6 Cups Tuscan Kale, stems
removed and chopped
• 3 Cara Cara Oranges (or mandarin orange) into segments
• 1⁄2 Cup Almonds, salted dry roasted and rough chopped
• Cup Manchego Cheese, Grated
Add all of the salad ingredients to a large bowl and add half the
vinaigrette and toss well. Taste and add more dressing if desired. If
you like additional cheese or almonds, feel free to add those along with
oranges. Enjoy!
Italian Chopped Salad
Salad
• 1⁄2 Large Red Onion, small dice
• 1 large head of romaine lettuce, Sliced
• 1 Head of Radicchio, Sliced
• 1 Cup Cherry Tomatoes, halved
• 1 Can Garbanzo Beans, drained and pat dry
• 4 Oz. Aged Provolone, cut into strips
• 4 Oz. Salami, cut into strips
• 1/3 Cup Peperoncini, chopped small
Dressing
• 2 1⁄2 T. Red Wine Vinegar
• 2 T. Dried Oregano
• 1 T. Lemon Juice, fresh squeezed
• 2 Garlic Cloves, Minced
• 1⁄2 t. Salt
• 1⁄2 t. Pepper
• 1 1⁄2 Cup Extra Virgin Olive Oil
Add all of the ingredients for the dressing into a mason jar and shake. Let the flavors develop for at least 30 minutes. Add all of the salad ingredients to a large bowl and chill for at least 30 minutes. When ready to serve add a 1⁄2 cup of dressing at a time and toss. Add additional dressing to your tastes. Enjoy!
By Lisa Crossett, Resident since 2001