Mireille Johnston

Cauliflower Salad

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Ingredients

  • 2 large heads cauliflower
  • 2 tablespoons parsley or chives

Method

Rinse the cauliflower under cold water and cut out any bruised spots. Separate the florets and blanch them in salted water for 10 to 15 minutes. Do not overcook—they should remain crisp. Meanwhile prepare the dressing.

Place the warm cauliflower in a large glass or earthenware bowl and pour the dressing over it. Sprinkle with parsley or chives, toss very delicately and serve warm.