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Cauliflower Salad

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Source: The Italian Gourmet

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  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.

RECIPE INGREDIENTS

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

salt

1 cup olive oil

2 tablespoons red wine vinegar or white wine vinegar

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DIRECTIONS

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: Yield: Serves 4

Calories:

578

Fat. Total:

59g

Fiber:

Carbohydrates, Total:

10g

Sodium:

1707mg

% Cal. from Fat:

92%

Cholesterol:

7mg

Protein:

Spotlight Recipe Review

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Rating:

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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Cauliflower Salad

Cauliflower Salad

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