Marinated Cauliflower Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Cauliflower,
Salted water,
1/4 cup: Tarragon wine vinegar,
1 tsp: Dijon mustard,
1/4 tsp: Salt,
1 dash: White pepper,
3 tbsp: Salad oil,
1/2 cup: Thinly sliced radishes,
Chopped parsley, for garnish
Directions:
Recipe by: the California Culinary Academy Preparation Time: 8:00
1. Remove and discard cauliflower leaves. Cut out core and break
cauliflower into bite-sized flowerets.
2. Cook flowerets in a small amount of boiling salted water (or steam
on a rack) just until tender-crisp (5 to 7 minutes). Place in a
colander and rinse with cold water to stop cooking. Drain well.
3. In a small bowl combine vinegar, mustard, salt, and pepper. Using a
whisk or fork, gradually beat in oil until well combined. Pour over
cauliflower in a shallow bowl. Cover and refrigerate 6 to 8 hours or
overnight.
4. Just before serving, add radishes, mixing to combine with marinade.
Sprinkle with parsley.
Source from luhu.jp
1. Remove and discard cauliflower leaves. Cut out core and break
cauliflower into bite-sized flowerets.
2. Cook flowerets in a small amount of boiling salted water (or steam
on a rack) just until tender-crisp (5 to 7 minutes). Place in a
colander and rinse with cold water to stop cooking. Drain well.
3. In a small bowl combine vinegar, mustard, salt, and pepper. Using a
whisk or fork, gradually beat in oil until well combined. Pour over
cauliflower in a shallow bowl. Cover and refrigerate 6 to 8 hours or
overnight.
4. Just before serving, add radishes, mixing to combine with marinade.
Sprinkle with parsley.
Source from luhu.jp