Cauliflower salad
Recipe Type: Salad
Cuisine: Indian
Author:
Ingredients
- 1 small head cauliflower
- 2 teaspoons fresh lemon juice
- Dressing (see recipe below)
- 3 tablespoons minced hard-cooked egg
- 1 tablespoon minced parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, mashed to a paste or put through a garlic press
- 1 tablespoon small capers,
- 1 teaspoon paprika
- Dash of cayenne pepper
- Salt
Instructions
- Cut off the thick stems of the cauliflower and break into small flowerets. Place in 1-inch boiling salted water to which the lemon juice has been added. Cover and simmer for about 10 to 12 minutes, or until just barely tender. Remove from heat and drain well; cool. Trim off the stems very close to the flowerets.
- Beat together lightly the olive oil, vinegar, garlic, capers, paprika, cayenne pepper, and salt. Pour over the cauliflower and mix with a rubber spatula until the dressing is absorbed. Add additional salt is necessary.
- Marinate for several hours or overnight. To serve, sprinkle with the minced egg and parsley.
- Makes 6 servings.
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