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.