- 1 small bulb fennel, trimmed and tops removed, cut into very thin wedges
- 2 medium-sized watermelon radishes, very thinly sliced*
- 1 bunch assorted small radishes, washed and cut in quarters
- 3 teaspoons sherry vinegar, divided
- Kosher salt
- 2 cups purple, yellow or white cauliflower florettes, thinly sliced
- Extra-virgin olive oil
- 1 cup Greek-style whole-milk yogurt
- 1 tablespoon yellow curry paste (or Madras curry powder)
- 2 tablespoons + 1 teaspoon freshly squeezed lemon juice
- 1 cup roughly chopped frisée
Toss fennel, watermelon radish slices and quartered radishes with 2 teaspoons sherry vinegar and ½ teaspoon salt and set aside for 30 minutes.
Season cauliflower slices with remaining teaspoon sherry vinegar, a pinch of salt and a few drops of olive oil. Set aside.
Place yogurt in a small mixing bowl and mix in curry paste (or powder), 2 tablespoons lemon juice and a pinch of salt (or to taste).
Heat a large nonstick sauté pan over medium-high heat. When the pan is hot, add fennel and both types of radish, being sure not to crowd (otherwise cook in batches). Sear for 1 to 2 minutes, moving veggies around to ensure even charring. When radishes and fennel are lightly charred, remove from pan and transfer to a plate.
Dress the frisée with 1 teaspoon lemon juice, salt and olive oil to taste.
To serve, divide curry yogurt among 4 salad plates. Scatter charred vegetables over yogurt. Finish with dressed frisée greens and shaved cauliflower slices.
* Note: This is a great time to use a mandoline or vegetable spiralizer if you have one.