|
Cauliflower Salad, Italian-Style The Victory Garden Cookbook Marian Morash Yield: 6 cups 1 1/2 lb. cauliflower flowerets 6 anchovies 1 cup pimento-stuffed green olives (or black) 2 Tbsp. capers 1 clove garlic 1 tsp. salt 2 Tbsp. lemon juice 1/2 cup olive oil Freshly ground pepper Blanch bite-sized cauliflower flowerets for 3 minutes; cool under cold water and drain. Cut anchovies into pieces and toss with cauliflower, olives and capers. Mash together garlic and salt; mix with lemon juice. Gradually beat in the oil, then strain. Toss with cauliflower, and season with pepper. Chill and serve. |
| Home | Table of Contents | Salads and Dressings |