Cauli ower and fried ca­per salad


The Australian Women's Weekly - - Accompaniments -

Trim 1 small (1kg) cauliflower; shave thinly on V-slicer or man­do­line. Finely slice ¼ medium savoy cab­bage. Coarsely chop ¾ cup fresh flat-leaf pars­ley leaves. Com­bine in a bowl with 30g shaved pecorino. Drain 2 ta­ble­spoons baby ca­pers; pat dry. Heat 1 ta­ble­spoon ex­tra vir­gin olive oil in a small heavy-based fry­ing pan; stir ca­pers and ¼ cup pine nuts over medium-high heat un­til pine nuts are browned and ca­pers are crisp. Whisk ¼ cup ex­tra vir­gin olive oil and 1 ta­ble­spoon red wine vine­gar in a small bowl un­til com­bined; sea­son to taste. Pour dress­ing over salad and add half the ca­per mix­ture; toss gen­tly to com­bine. Top salad with 30g ex­tra shaved pecorino and re­main­ing ca­per mix­ture.

Serve with ROA ST C H I C K E N , T U R K E Y O R P O R K

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