Italian Cauliflower Salad
Source of Recipe
shared by Wendy
Recipe Introduction
Authentic ingredients, such as Italian calamata black olives, anchovies, and
hard-cooked eggs, make this the perfect salad for an Italian-themed menu.
romain lettuce to line plate
1 small head cauliflower, separated into small flowerets
1 cup imported Italian black olive, pitted
2 Tablespoons large capers, drained
6 flat anchovy fillets in oil
4 hard-cooked eggs, cut into fourths
1/4 cup olive or vegetable oil
2 Tablespoons red wine vinegar
1 Tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add
cauliflower. Heat to boiling; reduce heat.
Cover and simmer about 10 mins or until crisp-tender; drain. Cool about 20
mins to room temp. Chill if desired.
Place cauliflower on serving platter. Arrange olives, capers, anchovy
fillets and eggs around cauliflower. Mix remaining ingredients; pour over
salad.
Serves 4
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