harvest

We picked up some fresh oysters at the farmer’s market last week and made an incredible fall feast. On the menu: oysters, cauliflower salad, spinach with garlic, and lightly baked cod. It turned out to be a nice way to say goodbye to indian summer, as the weather turned bitterly cold early last week.

Cauliflower salad is delicious and easily made. I hope you will consider it as a Thanksgiving side dish. The golden color is sure to brighten any table. Cauliflower shares many of the nutritional benefits of its green brethren: cabbage, broccoli and kale, so enjoy! This recipe is adapted from the late fall issue of the Diner Journal.

By the way, if you know a foodie, from Brooklyn or otherwise, a Diner Journal subscription makes a great gift. Though the recipes can be a bit vague, they are absolutely inspiring. All with a focus on things you can make with the fresh produce and seasonal meats available at the farmer’s market.

Cauliflower Salad (adapted from the Diner Journal)

1 head cauliflower, cut into florets
1/3 cup large raisins
1/3 cup pine nuts
1 tablespoon tarragon
2 large shallots, diced
1 tablespoon grainy mustard
1/4 cup sherry vinegar
3/4 cup olive oil

Preheat the oven to 400 degrees. Brush a little olive oil on the cauliflower and lightly salt. Spread the florets on a cookie sheet and bake for 30-35 minutes, until the cauliflower starts to brown on the edges.

I reliably burn pine nuts any time I toast them, and is heartbreaking to throw them away, but give it a shot if you’re brave.

Put the raisins in a small bowl and add the sherry vinegar; let them plump up until needed for the salad. With a whisk, combine shallots, mustard, herbs, and raisin-soaking vinegar, then slowly add the olive oil. Place roasted florets into a bowl, add the pine nuts and raisins, and then toss with half of the the dressing. Taste, adjust salt or vinaigrette levels, adding more of each as needed. Serve immediately.