| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | Salads, Make ahead | 6 | Servings | |
INGREDIENTS
| 1 | md | Cauliflower |
| Salted water | ||
| 1/4 | c | Tarragon wine vinegar |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1 | ds | White pepper |
| 3 | tb | Salad oil |
| 1/2 | c | Thinly sliced radishes |
| Chopped parsley; for garnish |
INSTRUCTIONS
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. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”