By Paige

I love the texture in this one! If you are not so much into it raw - please do a quick high temp oven roast on the cauliflower and allow it to cool and use in the salad that way!

1 Head Cauliflower

1 Head Radicchio, thinly sliced

½ C Apples, ½ inch Cubes

1 C Radishes, Quartered

½ C Fennel, thinly sliced

1 C Celery, Diced

5 Scallions, Diced

1/2 Cup Golden Raisins

1/2 Cup Shelled Pistachios, Toasted

Cider-Yogurt Dressing:

1 garlic clove, finely smashed or microplaned

Kosher salt

¾ cup plain Greek yogurt

3 T apple cider vinegar

1/4 C olive oil

2 t Dijon Mustard

Freshly ground black pepper

In a small bowl, whisk together the dressing ingredients. Taste, salt & pepper as desired. Set aside.  Again this dressing will keep all week long - so please make a 3x batch and use on salads all week.

Core the cauliflower, and cut into small pieces, about 1/2 to 1 inch in size. Or you can use a mandolin to thinly slice the whole head. Then thinly slice Radicchio and place in bowl with the cauliflower.

Add the celery, radishes, apple, fennel, scallions, raisins, and pistachios, and toss.

Pour the design over the salad, and toss to coat.

Serve immediately.