Cauliflower Salad

Name: Cauliflower Salad
Yield: Serves 4 to 6
Ingredients: 1 cauliflower; 12 black olives, pitted and chopped; 6 anchovy fillets, finely chopped; 1 clove garlic, finely chopped; 3 tablespoons finely-chopped parsley; 6 tablespoons olive oil; 1 tablespoon finely-chopped capers; salt and freshly-ground black pepper; 2 tablespoons wine vinegar; salt and freshly-ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 cauliflower
6 anchovy fillets, finely chopped
12 black olives, pitted and chopped

Pescatarian
Gluten-free

Method

Remove green leaves from cauliflower, trim stem and cut off any bruised spots. Break or cut into flowerets and poach in lightly-salted water for about 5 minutes. Drain and place in a bowl of cold salted water until ready to use. Drain well. Mix finely-chopped anchovies, olives, parsley, garlic and capers with oil and vinegar; add cauliflower and season to taste.