Taste & Travel

Pickled Cauliflowe­r Salad

Insalata di cavolfiori


Cauliflowe­r 1 medium

Green Olives 1/2 cup, halved and stoned/ pitted

Good-Quality Capers 1 Tbs

Sundried Tomatoes 2 Tbs, chopped

Roasted Red (Bell) Pepper 1, chopped into fork-friendly pieces

Flat-Leaf Parsley a handful, finely chopped

Fresh and Fruity Olive Oil (preferably Sicilian) 2 Tbs

Red Wine Vinegar 2 Tbs

Sea Salt and Freshly Ground Black Pepper 1 CUT the cauliflowe­r into small, uniform-sized florets. Rinse well in cold water and drain. Put the florets in a large saucepan and add cold water to cover. Add 1 teaspoon of salt and bring to the boil. Boil for 3 minutes, then drain and refresh in cold water.

2 MEANWHILE, in a salad bowl, combine the olives, capers, sundried tomatoes, roasted red (bell) pepper, parsley and seasoning, then mix in the cauliflowe­r.

3 IN a small bowl, whisk together the oil and vinegar. Add to the vegetables and mix well.

4 COVER and marinate for 1 hour before serving.

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