Italian Cauliflower Salad (photo by Monika Szczygie, stock.xchng)

Italian Cauliflower Salad

Published in Salads


Tasty treat for the cauliflower lovers.

Ingredients:

  • 1 cauliflower (about 1.2 kg)
  • salt & freshly ground pepper
  • 180 g stoned black olives
  • 1 tbl wine vinegar
  • 1 tsp Dijon mustard
  • 4 tbl extra virgin olive oil
  • 60 g coarsely chopped walnuts/pecans (toasted first, if liked)

Preparation:

  • Divide the cauliflower into florets, and cook them in salted boiling water until crisp tender.
  • Drain, refresh lightly with cold water, drain thoroughly.
  • Place in a salad bowl together with the stoned olives.
  • Make a vinaigrette with the salt, pepper, mustard, vinegar and olive oil. Pour over the salad, and toss carefully.
  • Best at room temperature, but may be made ahead and returned to room temperature before serving. Sprinkle with the nuts just before serving.

Serves 6.

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