Jan. 6, 2008 - Spanish Cauliflower Salad |
Here's a great winter vegetable salad. I've made it twice now and it is just different enough to go well with anything. If you can find Pomegranate Vinegar (Trader Joe's sold it last year but now they only have Grapefruit vinegar) use it otherwise a red wine, sherry or balsamic vinegar are tasty too.
Spanish Cauliflower Salad
Serves 6.
1 small head cauliflower, cut into small florets
2 tsp. fresh lemon juice
3 T. minced hard-cooked egg (optional)
1 T. minced fresh Italian parsley
Dressing:
1/4 cup extra-virgin olive oil
2 T. red wine vinegar (or pomegranate or balsamic)
1 clove garlic, minced
1 tsp. paprika
1 T. small capers, rinsed and drained
Dash cayenne pepper
Salt to taste
1. Rinse cauliflower florets and place in a glass casserole. Sprinkle with lemon juice and cook, covered, in the microwave oven on HIGH power for 7 minutes or until just barely tender. Drain and rinse in cool water.
2. For dressing, whisk together the olive oil, vinegar and paprika. Stir in the capers and season with cayenne and salt.
3. Pour dressing over cauliflower and let marinate several hours or overnight in the refrigerator. Serve sprinkled with egg and parsley.
|
| • 0 Comments • Post A Comment! • Permanent Link |
|
Welcome to my weblog.
Here you will be able to find a listing of all my classes at all the stores I teach at--all in one place. You also have the opportunity to simply click on the link below and go directly to that school's website to sign up for classes. Hopefully this will make it much easier to find the classes you are interested in and then to sign up. Visit as often as you would like as things will be constantly changing.
TO SIGN UP TO RECEIVE NOTICE OF A NEW BLOG UPDATE PLEASE SEND YOUR EMAIL ADDRESS TO ME AT Phillis@PhillisCarey.com.
Links
• Home
• View my profile
• Archives
• Email Me
• Blog Manager
|
.jpg)
RSS Blog Feed