Roasted Cauliflower and Radicchio Salad

Ingredients

• 9 tablespoons extra-virgin olive oil
• ½ cup hazelnuts
• ¼ cup white-wine vinegar
• 1 large head cauliflower (3 to 3 1/2 lb)
• 1 large head radicchio (3/4 lb)
• 1 ½ tablespoons shallot
• ¼ teaspoon black pepper
• + 3 more ingredients
• • ¾ teaspoon salt
  • 2 heads romaine
  • 1 cup fresh flat-leaf parsley leaves

Put oven rack in middle position and preheat oven to 450°F. Toss cauliflower with 1/4 cup oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Spread in 1 layer in a shallow baking pan (1 inch deep) and roast, turning over with tongs halfway through roasting, until tender and golden b...

View full recipe at Epicurious