Cauliflower Salad with Olives and Capers Recipe

About: This recipe comes from Alice Waters' cookbook, The Art of Simple Food and, as it says there, makes an exciting salad for the middle of winter when more typical salad ingredients might be hard to find.

Cook Tip: For variations on this salad: leave out the capers and add 1/4 cup sliced radishes; or, instead of- or in addition to- parsley, try marjoram, basil or mint.

Recipe Info

Restaurant: Chez Panisse | San Francisco Bay Area

Servings: 4
Prep Time: 30 minutes
Cuisine: California
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (42)
Dish Type: Recipedishtype object (3)
Cooking Method: Recipemethod object (11)
Season/Occasion: Recipeoccasion object (11)
Dificulty: Recipedifficulty object (1)
Vegetarian: Yes

Directions

Recipe

Trim and core the cauliflower, and break apart or cut into small florets. Cook until just done in boiling salted water. Drain and let cool. Stir juice from the lemon, salt and fresh ground pepper together in a large bowl. Whisk in extra virgin olive oil. Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add olives, parsley, and capers, and toss gently.

Ingredients

1 medium sized cauliflower 1 lemon 3 Tbsp. extra-virgin olive oil 1/4 C. olives, pitted and coarsely chopped 2 Tbsp. chopped parsley 1 Tbsp. capers, rinsed and chopped

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