Daniel Mattern, the chef at Ammo (1155 N Highland), is always at the Wednesday Santa Monica Farmers Market. You’ll see Dan and his wife, pastry chef Roxana Jullapat, hauling boxes of oranges around, or maneuvering a hand truck to pick up their fresh produce. On Dan’s list this week: Cauliflower and Romanesco. He shares a recipe with Laura Avery on this week’s Market Report. Get the recipe, after the jump…
Ammo’s Cauliflower & Romanesco salad with Potatoes, Mustard & Hard Cooked Egg
For the Cauliflower & Romanesco:
1 large head Cauliflower, cut into bite size florettes
1 large head Romanesco, cut into bite size florettes
1 head Frisée, cut and cleaned
1 cup Radicchio, shredded
2 Tbsps Capers, rinsed
8 Fingerling potatoes
4 Eggs, hard-boiled and cut into quarters
For the dressing:
1 Tbsp Shallot, minced
1-2 Tbsps Red wine vinegar
2 Tbsps Dijon Mustard
1 Tbsp Whole grain mustard
3 Tbsps Fresh herbs, finely chopped (dill, tarragon & parsley)
1 1/2 cup Extra virgin olive oil
1. Fill a medium-size pot with water and bring up to a boil. Salt the water generously and blanch the potatoes until just tender, about 15 to 20 minutes. Set aside to cool, then cut into coins, about ½-inch thick.
2. Blanch the cauliflower and the romanesco separately just like you did with the potatoes making sure to remove them from the water while the florets are still a bit crunchy, set aside to cool.
3. While the vegetables are cooling, prepare the dressing. In a non-reactive mixing bowl, macerate the shallots in the red wine vinegar with a pinch of salt for 5 minutes. Add the mustards and whisk well. Pour the olive oil in a steady stream while whisking vigorously. Add the herbs and season with salt and pepper to taste.
4. To assemble the salad, combine the cauliflower, romanesco, potatoes and capers in a mixing bowl. Add about 2/3 cup of the dressing, season with salt and pepper and toss. Add the frisée and radicchio and toss lightly. Arrange on a serving platter with the quartered eggs. Drizzle some extra dressing if desired.