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Cauliflower Salad

Source: The Italian Gourmet
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
This cauliflower salad, typically served in Naples during the Christmas period, is also known as "reinforcing salad" because it is seen as one more rich addition to the Christmas Dinner: Its origins go back to the seventeenth century.
1 cauliflower, trimmed
8 or 10 anchovy fillets in olive oil
2 oz black olives (Gaeta), pitted
2 oz green olives, pitted
1 tablespoon chopped flat-leafed parsley
1 garlic clove, minced
3 tablespoons capers, drained
1 cup olive oil
2 tablespoons red wine vinegar or white wine vinegar
Cauliflower Salad Recipe at
Cut the cauliflower into florets and cook until al dente in boiling salted water. Drain and set aside to cool.

In a small bowl, combine the anchovy fillets, black and green olives, parsley, garlic, capers and a pinch of salt. Mix well. Add the olive oil and vinegar and whisk until combined. Place the cauliflower in a salad bowl and dress with the sauce.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 578
Fat. Total: 59g
Fiber: 3g
Carbohydrates, Total: 10g
Sodium: 1707mg
% Cal. from Fat: 92%
Cholesterol: 7mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Rebecca, FL Reviewed: 11/03/2009
Excellent side dish
I prefer raw foods so did not cook the cauliflower. Also I chopped up tomatoes and added them at the last minute. It was absolutely delicious and I look forward to using it many times
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