| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian3 |
6 |
servings |
INGREDIENTS
| 2 |
sm |
Head cauliflower; (1 1/2 to 2 lbs.) |
| 1 |
sm |
Red onion; sliced thin |
| 10 |
|
Black olives; coarsely chopped |
| 10 |
|
Green olives; sliced, |
|
|
; pimiento-stuffed |
| 3 |
sm |
Gherkins; chopped |
| 2 |
tb |
Capers |
| 8 |
|
Anchovies; optional (8 to 10) |
| 2/3 |
c |
Olive oil |
| 1/3 |
c |
White wine vinegar |
|
|
Salt |
|
|
Fresh ground pepper |
| 1 |
tb |
Dried basil; –or– |
| 2 |
tb |
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
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