Marinated cauliflower salad

Yield: 6 Servings

Measure Ingredient
1 medium Cauliflower
\N \N Salted water
¼ cup Tarragon wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon Salt
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.

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