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Shaved Cauliflower and Radicchio Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant shaved cauliflower and radicchio salad is a masterclass in texture and balance. The peppery, slightly bitter notes of the radicchio are perfectly offset by the natural sweetness of ripe pear and the earthy crunch of toasted walnuts. Using a mandoline or food processor to finely shave the vegetables ensures every leaf and floret is coated in the fragrant walnut oil and lemon dressing, creating a sophisticated side dish that feels both light and indulgent.

As a naturally vegan recipe, this salad is an excellent choice for a refreshing lunch or a stylish starter for a dinner party. The inclusion of fresh herbs and celery adds a clean, aromatic finish that cuts through richer main courses. For the best flavour, ensure you use a good quality walnut oil, which provides a delicate nuttiness that complements the fruit and brassicas beautifully.

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Ingredients for Shaved Cauliflower and Radicchio Salad

  • 1/2 head of a 450g cauliflower, cored, cut into florets

  • 1/2 head of a 170g radicchio, cored, quartered lengthwise

  • 6 inner celery stalks with leaves

  • 1/4 cup thinly sliced chives

  • 1/4 cup flat-leaf parsley leaves

  • 1 lemon

  • 2 teaspoons Dijon mustard

  • 60ml walnut oil

  • Kosher salt, freshly ground pepper

  • 1 ripe Bosc pear

  • 40g coarsely chopped walnuts, toasted if desired

  • Ingredient info: Walnut oil is available at some supermarkets, natural and specialty foods stores, and at latourangelle.com.

How to make Shaved Cauliflower and Radicchio Salad

Push cauliflower florets, then radicchio, through the feed tube of a food processor fitted with a slicing disk, or thinly slice cauliflower on a mandoline and radicchio with a knife. Mix in a large bowl.

Peel rounded side of celery with a peeler to remove strings. Remove leaves; add to bowl. Thinly slice stalks with a knife; place in bowl and add chives and parsley. Finely grate zest from whole lemon directly over the bowl to catch any citrus oil. Toss to mix well. Squeeze juice from lemon for dressing.

Place 1 tablespoon juice in a small bowl. Whisk in Dijon mustard. Gradually whisk in oil. Season with salt and pepper.

Up to 1 hour before serving, add dressing to salad; toss to coat. Season salad with salt, pepper, and more lemon juice, if desired.

Cut pear into matchstick-size pieces. Add pear and walnuts to salad; toss to combine.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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