Shaved Cauliflower, Radicchio and Walnut Salad

A splash of color.  A dash of dressing. A hint of sweetness.

This salad is the perfect transition from Winter to Spring. It’s 100% raw but robust enough to feel comforting on days below 70 degrees. The addition of walnuts and dates help offset the bitterness of the radicchio whilst simultaneously giving more texture and depth to the salad. Only at the height of Summer do I not pair radicchio with dates; I use grapes instead.

The cauliflower and radicchio are exquisitely rich in detoxifying nutrients, including sulforaphane, calcium-D-glucarate and Vitamin B5. These stimulate phase-2 liver detoxification which clears out old hormones, pesticides, alcohol and metabolic by-products.

Chives contain allicin which can improve GI micro-flora and decrease abdominal bloating. Parsley strengthens capillary walls and is very alkalizing to the cells. This translates to clearer, firmer and more radiant skin. Parsley also helps protect the body from mercury which means less guilt when eating fresh tuna from Montauk (or anywhere else for that matter).

Don’t be put off by the use of the mandoline to thinly slice the cauliflower. They are less than $20 to buy and you might find will replace your grater as it produces vegetables slices that are firmer and keep for several days. If you want to make the salad now (and don’t have a mandoline), simply slice the cauliflower as thin as you can or allow it to crumble into the salad.


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  • 1/2 head of a large cauliflower
  • 1 medium sized radicchio, cored
  • 6 inner celery stalks with leaves
  • 1/4 cup chives
  • 1/4 cup flat-leaf parsley leaves
  • 1/2 cup raw walnuts
  • 2 medjool dates, pitted and chopped


  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • Juice of 1 orange
  • 1 tsp water
  • salt/pepper


With a mandoline, shave the cauliflower at the lowest setting. Shave the radicchio by hand with a sharp knife. Place in a mixing bowl. Remove celery leaves and toss into the bowl. Cut the remaining stalks into thin matchsticks and add to the mix. Add parsley leaves, chives, chopped walnuts and dates.

For the dressing, combine all ingredients in a blender and puree until smooth. Drizzle over salad when ready to serve.