 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Beautiful combination of flavours. Salad is best made a couple of hours before serving to allow cauliflower to chill and flavours to combine and intensify. Ingredients:
1/2 cauliflower |
1/2 small onion |
1 small stick celery |
8 stoned green olives |
1/2 cup virgin olive oil |
2 tablespoons lemon juice |
4 capers |
2 tablespoons chopped flat leaf parsley |
salt |
pepper |
Directions:
1. Break cauliflower into small flowerettes and place in a pot of rapidly boiling water for no more than 5 minutes. Immediately drain and plunge blanched flowerettes in chilled water. Leave to cool while you prepare dressing.
2. Peel and finely slice onion. Finely chop celery and thinly slice the olives.
3. Prepare dressing in a bowl large enough to accomodate cauliflower. Combine oil, lemon juice, capers, olives, onion, celery, parsley and salt and pepper to taste. Mix well. Add drained cauliflower, toss well.
4. Refrigerate for a couple of hours before serving.
|
|