Insalada Di Cavolfiore (Cauliflower Salad)

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Insalada Di Cavolfiore (Cauliflower Salad) Ingredients

1 Head cauliflower	1 ts Fresh thyme leaves; or 1/2
1 tb Salt	1/4 c Olive oil; or to taste
1/2 Lemon; juice of	3 tb Lemon juice
For the dressing:	Salt
12 Black olives; pit & slice	Freshly milled black pepper
1 tb Capers; drained

Instructions for Insalada Di Cavolfiore (Cauliflower Salad)

Pour enough water into a saucepan to cover the cauliflower generously and bring to a oil. Meanwhile, trim the stalks off the cauliflower and cut off the hard base and discard. Cut the cauliflower into quarters lengthwise. Add the cauliflower to the boiling water, along with the salt and lemon juice (the lemon juice will help the cauliflower to retain its color). Cover, return to a boil, and continue to cook until the cauliflower is tender but not mushy, five to seven minutes. Take care, as cauliflower goes from undercooked to overcooked very quickly. Meanwhile in a small bowl combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend. When the cauliflower is cooked, drain, immediately plunge it into cold water to stop further cooking, and drain again. Allow to cool, then break up into quite small florets so that the cauliflower will combine easily with the dressing, and place in a salad bowl. (If the florets are too large, the olives arid capers will fall to the bottom of the salad bowl.) Pour the dressing over the top, toss well, and serve Recipe By : The Little Dishes of Italy: Antipasti Posted to EAT-L Digest 12 October 96 Date: Sun, 13 Oct 1996 13:06:46 -0400 From: "Sharon L. Nardo" NOTES : This zesty salad of cauliflower is typical of the south of Italy. The tartness of the olives, capers, and lemon play off against the earthiness of the cauliflower. Variation: Add 10 anchovy fillets in olive oil, drained and coarsely chopped, to the dressing. "The Little Dishes of Italy: Antipasti" by Julia Della Croce c 1993

Main Ingredient: SaladCuisine: Uncategorized

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