Roasted Cauliflower Salad with Watercress, Walnuts and Gruyere

Page: www.nytimes.com/2011/01/05/dining/05apperex.html?ref=dining

Cuisine: North American | Course Type: Salads

(1 review)

Tags: AJSPRY

Recipe Reviews

This salad didn't work all that well for me -- although it was pretty. Several strong flavors that didn't come together in my opinion. This is a Melissa Clark recipe and I usually love what she comes up with.

The bitterness of the watercress was not balanced with any sweetness -- the dressing (sherry vinegar and EVOO) was tart, the cheese is pretty assertive, and the toasted walnuts didn't really add anything.

I made this with a friend and we both agreed that the sweeter Honey Vinaigrette (from Ad Hoc at Home) -- which we tried on a small portion of the salad after not caring for the sherry vinaigrette -- improved the balance of the salad a lot. And maybe candied pecans would have been better than the toasted walnuts.

Even so, I am not sure I liked this enough to revisit it.

(edited 15th October 2011) (0) comment (0) useful  

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