| 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
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