Winter White Salad

Ingredients

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Cauliflower

  Raw

  ½ head large or 420g

• Cabbage

  Raw

  1 head, small or 714g

• Vinegar

  Distilled

  2 tbsp or 30g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Onions

  Raw

  1 small or 70g

• Endive

  Raw

  2 head or 1.03kg

Directions

1. Discard cauliflower stems and cut florets into 1/4-inch slices. Discard outer leaves of cabbage and cut remaining leaves crosswise into 1-inch slices. Finely chop onion and soak in cold water for approximately 10 minutes. Drain. Separate endive leaves and cut diagonally into 1/2-inch pieces.
2. Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended.
3. Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.

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