Shaved cauliflower, fennel, and beet salad with parmesan dressing
Dressings
Sometimes, salads are just a way to eat more cheese. Bring on the feta crumbles, goat cheese blobs, and pecorino shards. This dressing cuts to the chase with lots of ground parmesan, chock-full of umami. Don’t use pre-grated—it’s usually mixed with anti-caking agents labeled as “cellulose.” I like to grind chunks in a food processor until fine. Or, just use a microplane or the smallest holes on a grater. What you <em>will</em> need is a mandoline to shave the vegetables. Play around with the combination—just make sure it’s crunchy, crunchy, crunchy. Think carrots, radishes, daikon, turnips.
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