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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. Pudd'nhead Wilson's Calendar (1894) Mark Twain =) Love this simple salad. A great take along side-dish for picnics and potlucks as it has an oil and vinegar base. Ingredients:
2 small cauliflower (1 1/2 to 2 lbs.) |
1 small red onion, sliced thin |
10 black olives, coarsely chopped |
10 green olives, sliced pimiento-stuffed |
3 gherkins, chopped |
2/3 cup olive oil |
1/3 cup vinegar |
1 tablespoon basil (optional) |
salt and pepper |
Directions:
1. Trim the cauliflower and separate it into flowerets.
2. Cover with boiling water and poach for 5 minutes.
3. Plunge immediately into cold water and drain thoroughly.
4. Place the cauliflower in a large bowl and add the onion, black and green olives, gherkins.
5. Combine the oil and vinegar, add salt and pepper to taste and blend well.
6. Pour the dressing over the salad, sprinkle with basil and toss until coated with dressing.
7. Chill for several hours, tossing occasionally.
8. Serve chilled or at room temperature.
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