Cauliflower Salad Napolitana

Name: Cauliflower Salad Napolitana
Yield: 6 servings
Cuisine: United States
Ingredients: 1 cup wine vinegar; 1¾ teaspoons salt; 1 medium head of cauliflower; 2 tablespoons olive or salad oil; ½ teaspoon freshly ground black pepper; ¼ teaspoon dried basil; 2 tablespoons capers; 6 anchovy fillets, diced; ¼ cup chopped black olives

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 medium head of cauliflower
1¾ teaspoons salt
2 tablespoons

Americas
United States
Pescatarian
New York
Gluten-free

Method

Break the cauliflower into flowerets. Place in a saucepan with one inch of boiling water containing one teaspoon of the salt. Simmer, uncovered, for five minutes. Cover and cook for five to six minutes longer, only until flowerets are crisp-tender. Drain the flowerets and rinse in cold water. Place in a salad bowl.
Combine the oil, vinegar, pepper, ba