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Roasted Cauliflower And Fennel Salad With Endive, Radicchio, And Lemon-Caper Vinaigrette

202 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
386
FAT
81%
CHOL
0%
SOD
45%

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Ingredients for 4 servings

1 head cauliflower (preferably orange), trimmed

3 tablespoons olive oil, divided

Sea salt

1 large fennel bulb, fronds removed, and trimmed

1 Belgian endive, thinly sliced width-wise

1 small head radicchio, halved and thinly sliced width-wise

2 tablespoons capers

1 tablespoon Dijon

Juice of 1/2 a lemon

1/4 cup olive oil

1/2 teaspoon salt

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