Yield: 6 Servings
|\N \N||Salted water|
|¼ cup||Tarragon wine vinegar|
|1 teaspoon||Dijon mustard|
|1 dash||White pepper|
|3 tablespoons||Salad oil|
|½ cup||Thinly sliced radishes|
|\N \N||Chopped parsley; for garnish|
Recipe by: the California Culinary Academy Preparation Time: 8:00 1. Remove and discard cauliflower leaves. Cut out core and break cauliflower into bite-sized flowerets.
2. Cook flowerets in a small amount of boiling salted water (or steam on a rack) just until tender-crisp (5 to 7 minutes). Place in a colander and rinse with cold water to stop cooking. Drain well.
3. In a small bowl combine vinegar, mustard, salt, and pepper. Using a whisk or fork, gradually beat in oil until well combined. Pour over cauliflower in a shallow bowl. Cover and refrigerate 6 to 8 hours or overnight.
4. Just before serving, add radishes, mixing to combine with marinade.
Sprinkle with parsley.