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Insalada di Cavolfiore(Cauliflower Salad)
* Exported from MasterCook *
Insalada di Cavolfiore (Cauliflower Salad)
Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 6 Preparation Time :0:00
Categories : Antipasto Salads
Vegetable Italian
Amount Measure Ingredient -- Preparation Method
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1 head cauliflower
1 tablespoon salt
1/2 lemon -- juice of
For the dressing:
12 black olives -- pit & slice thin
1 tablespoon capers -- drained
1 teaspoon fresh thyme leaves -- or 1/2 tsp. dried
1/4 cup olive oil -- or to taste
3 tablespoons lemon juice
salt
freshly milled black pepper
Pour enough water into a saucepan to cover the cauliflower generously
and bring to a oil. Meanwhile, trim the stalks off the cauliflower and
cut off the hard base and discard. Cut the cauliflower into quarters
lengthwise. Add the cauliflower to the boiling water, along with the
salt and lemon juice (the lemon juice will help the cauliflower to
retain its color). Cover, return to a boil, and continue to cook until
the cauliflower is tender but not mushy, five to seven minutes. Take
care, as cauliflower goes from undercooked to overcooked very quickly.
Meanwhile in a small bowl combine all the dressing ingredients,
including salt and pepper to taste. Whisk to blend.
When the cauliflower is cooked, drain, immediately plunge it into cold
water to stop further cooking, and drain again. Allow to cool, then
break up into quite small florets so that the cauliflower will combine
easily with the dressing, and place in a salad bowl. (If the florets are
too large, the olives arid capers will fall to the bottom of the salad
bowl.) Pour the dressing over the top, toss well, and serve
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NOTES : This zesty salad of cauliflower is typical of the south of
Italy. The tartness of the olives, capers, and lemon play off against
the earthiness of the cauliflower.
Variation: Add 10 anchovy fillets in olive oil, drained and
coarsely chopped, to the dressing.
"The Little Dishes of Italy: Antipasti" by Julia Della Croce c 1993
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