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Cauliflower And Spinach Vinaigrette

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CATEGORY CUISINE TAG YIELD
December 19 1 servings

INGREDIENTS

2 tb Red-wine vinegar
2 tb Finely chopped pimiento-stuffed green
; olives
2 tb Finely chopped bottled roasted red
; peppers
1 tb Finely chopped fresh parsley leaves; (preferably
; flat-leafed)
3 tb Olive oil
1 sm Head cauliflower; separated into
; flowerets (about 6
; cups)
6 oz Spinach; washed well and
; coarse stems
; discarded

INSTRUCTIONS

In a small bowl whisk together the vinegar, the olives, the roasted
peppers, the parsley, and salt to taste, add the oil, whisking, and
whisk the dressing until it is emulsified. In a shallow
microwave-safe dish arrange the cauliflower in one layer, add 2
tablespoons water, and microwave the cauliflower, covered with a
microwave-safe lid, at high power (100%) for 8 minutes, or until it
is tender. Transfer the cauliflower with a slotted spoon to a bowl.
Put the spinach in the microwave-safe dish and microwave it with the
water clinging to its leaves, covered with the lid, at high power
(100%) for 2 minutes. Blot the spinach dry with a triple layer of
paper towels, pressing out the excess liquid. Transfer the spinach to
a platter, mound the cauliflower on it, and spoon the dressing over
the vegetables. Serve the vegetables at room temperature.
Serves 2 as a first course.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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