Serving
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Cauliflower Salad
Czech
  -   Salat Z Kvetáku
Makes
Effort:
Sched:
DoAhead:  
2 pound  
**
4-1/2 hrs  
Best
With it's unusual dressing, this is a unique cauliflower salad, and a very good one too. It can be served as soon as it is well chilled, but can also be made a couple of days ahead and refrigerated.



1-1/2
6
1
6
2/3
------
5
1/3
5
2/3
1/3
5
----
#
c


t
---
oz
c
T
t
t
T
---
Cauliflower (1)
Water
Bay Leaf
Peppercorns
Salt
-- Dressing
Onion
Water
Wine Vinegar, white  
Salt
Sugar (opt)
Oil (2)
----------
Make   -   (4-1/2 hrs - 20 min work + chill)
  1. Break CAULIFLOWER into medium size florets.
  2. Bring Water to a boil with Bay Leaf, Peppercorns and Salt. Stir in Cauliflower and keep at a fast simmer until Flowerets are just tender, Drain well.
  3. Grate ONION and mix together all Dressing items. Actually, I just make it all in a mini-prep processor - saves a lot of tears. Pour over Cauliflower.
  4. Chill for a few hours before serving.
NOTES:
  1. Cauliflower:   Weight is for florets, since yield from a whole head is variable depending on how much stem you get - but you'll probably need at least 2 pounds to start, maybe a little more.
  2. Oil:   Any good salad grade oil will work fine, but I favor olive oil, virgin if it's not too intense, otherwise pure.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
egv_ccauli1 140818 cc133   -   www.clovegarden.com
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