Cauliflower & hazelnut salad

Yield: 2 Servings

Measure Ingredient
½ medium Cauliflower cut into florets
25 grams Hazelnuts, coarsely chopped
1 small Bunch of watercress washed and trimmed
25 grams GruyŠre cut into tiny cubes
2 tablespoons Vinaigrette
1 \N Garlic clove; crushed (optional)
\N \N Cro–tons to garnish

Steam the cauliflower florets until just tender but still slightly crisp. Cool, then mix with the chopped nuts, watercress and cubed cheese. Toss in the vinaigrette with the garlic if desired. Chill, and serve garnished with egg-roll slices.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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