Pickled Cauliflower Salad with Chanterelles and Fennel

(12) Course Appetizers Prep Time 30m Total Time 24h 45m

Ingredients in this Recipe

1 cup champagne vinegar
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
1/2 cup water
1/2 head cauliflower, cut into very small florets
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
2 big shakes hot sauce (recommended: Tabasco)
2 cloves garlic, smashed
2 cups washed baby arugula
2 tablespoons sugar
3 tablespoons kosher salt
Crushed red pepper flakes
Extra-virgin olive oil

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