1 teaspoon finely grated lemon or lime zest
¼ cup fresh lemon or lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup olive oil
sea salt and pepper
half a head cauliflower florets very thinly sliced lengthwise on a mandoline
2 cups seasonal greens like rocket or spinach
2 cups torn lettuce
50 gms Parmesan, finely grated, divided
handful of roughly chopped herbs
Whisk zest, juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
Add cauliflower and fold to combine. Add lettuce, frisée, and half of parmesan and fold again. Season with salt and pepper and scatter with fresh herbs and rest of parmesan.
This recipe can be amended to whatever greens and lettuce you have on hand. You can add massaged sliced kale, shaved fennel and raw cabbage too.