| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Miriam, Is, In, The, Kitchen |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Cauliflower |
| 2 |
|
Green bell peppers |
| 2 |
|
Yellow bell peppers |
| 2 |
|
Red bell peppers |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Vinegar |
| 2 |
|
Cloves garlic |
| 1/2 |
ts |
Oregano |
|
|
Salt and pepper |
| 1 |
|
Dressing for cauliflower salad |
INSTRUCTIONS
1. Separate cauliflower into fleurettes and soak in water and vinegar for
10 minutes.
2. Cook in boiling water for 10 minutes. Cauliflower should be crisp.
3. Season with salt, pepper and vinegar. Chill.
4. Peel peppers by broiling them in oven or on top of stove.And then
placing them in a paper or plastic bag until they are cool.The skin shoudl
come off easily now.
5. Slice them and season with olive oil, garlic, salt, pepper and oregano.
6. Place fleurettes in center of plate and pour dressing on top.
7. Arrange bell peppers around cauliflower.
Posted to JEWISH-FOOD digest V97 #210 by Leon & Miriam Posvolsky
<posvolsk@centroin.com.br> on Jul 08, 1997
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”