Curried cauliflower-chickpea salad from Ad Hoc at Home (page 152) by Thomas Keller

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Notes about this recipe

  • anya_sf on May 23, 2024

    This recipe has lots of sub-recipes which require advance preparation, but nothing difficult or time-consuming. The flavors worked very nicely together. I had to sub green manzanilla olives - good, but black oil-cured olives would have been better. I added 2 extra endives and did not bother frying the parsley. 1/4 of the curry vinaigrette was just right.

  • tekobo on April 14, 2017

    It seemed like there were a million extra things to make before you could complete this salad - madras vinaigrette, pickled red onions, wine soaked raisins, cooked chickpeas - ok, four. It is sooo delicious that it is worth it though. Going to make it again soon but will cut the cauliflower florets down so that they are closer in size to the chickpeas.

  • ellabee on April 02, 2013

    p.152-153. Advance prep required: red onions pickled in vinegar and sugar at least 24 hours ahead, dried chickpeas soaked for 12 hours.

  • okcook on June 23, 2012

    This salad has very interesting textures and flavours. If it was on a buffet table it would probably get passed by because it doesn't have a lot eye appeal. But it is well worthwhile making.

  • nickdavis on June 23, 2010

    I had to substitute romaine for the endive, as I needed to scale the recipe for 80 and could not find a good local source. Very good recipe.

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