Cauliflower and Radicchio Salad
180 Protocol Approved Recipe Adapted from Bon Appétit | February 2012 | by Amelia Saltsman ½ head of a 1-pound cauliflower, cored ½ head of a 6-ounce radicchio, cored, quartered lengthwise 6 celery stalks with leaves ¼ cup chives, thinly sliced ¼ cup flat-leaf parsley leaves, roughly chopped 1 lemon, zest and juice ¼ cup water or…