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.
Primary Ingredients: black olives, cauliflower, dijon mustard, pecan nuts, walnuts, wine vinegar