| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian3 |
6 |
Servings |
INGREDIENTS
| 2 |
|
Head cauliflower, 1 1/2 to |
|
|
2 lbs. |
| 1 |
|
Red onion, sliced thin |
| 10 |
|
Black olives, coarsely |
|
|
chopped |
| 10 |
|
Green olives, sliced |
|
|
pimiento-stuffed |
| 3 |
|
Gherkins, chopped |
| 2 |
T |
Capers |
| 8 |
|
Anchovies, optional 8 to |
|
|
10 |
| 2/3 |
c |
Olive oil |
| 1/3 |
c |
White wine vinegar |
|
|
Salt |
|
|
Fresh ground pepper |
| 1 |
T |
Dried basil, or |
| 2 |
T |
Fresh basil, chopped |
INSTRUCTIONS
Trim the cauliflower and separate it into flowerets. Stem or poach in
boiling water to cover for 5 minutes. Plunge immediately into cold
water and drain thoroughly. Place the blanched flowerets in a large
bowl and add the onion, black and green olives, gherkins, capers and
anchovies. Combine the oil and vinegar, add salt and pepper to taste
and blend well. Pour the dressing over the salad, sprinkle with basil
and toss gently to coat well. Chill for a few hours, stirring
occasionally to blend the flavors. Serve slightly chilled or at room
temperature. Serves 6-8. Per serving: 272 Calories (kcal); 26g Total
Fat; (83% calories from fat); 3g Protein; 9g Carbohydrate; 5mg
Cholesterol; 431mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted
by MM_Buster v2.0n.
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