Marinated cauliflower salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cauliflower |
| 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 |
| Chopped parsley; for garnish | ||
Directions
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.