INGREDIENTS

Yield: 4 servings

• 6 tablespoons neutral oil, such as safflower or canola

• 2 teaspoons finely grated fresh Meyer lemon zest, plus 3 tablespoons juice (from 2 Meyer lemons)

• 1 teaspoon honey

• Kosher salt and black pepper

• 1 pound large cauliflower florets, very thinly sliced

• 1 small head radicchio, halved, cored and leaves coarsely torn

• ½ cup thinly sliced scallions, plus more for garnish

• ¼ cup freshly grated Parmigiano-Reggiano

• ½ cup coarsely chopped roasted walnuts (about 2 ounces)

Instructions

1. In a large bowl, combine oil, Meyer lemon zest and juice, and honey. Season with salt and pepper, and whisk until well blended. Add cauliflower, radicchio, scallions and half of the cheese, and toss to evenly coat. Let stand for 5 minutes to soften slightly.

2. Toss the salad one more time and divide among 4 plates. Top each with some of the walnuts and garnish with additional scallions and the remaining cheese.