Simple and flavorful, this salad is served as a side dish or appetizer. It is best in summertime, or as part of an Antipasto course.

Marinated Cauliflower Salad
Recipe type: Salads and Dressings
Serves: 4 to 6
  • 1 pound cauliflower; * see note
  • salted water
  • 1/4 Cup tarragon vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 Tablespoons salad oil
  • 1/2 Cup radishes; sliced thin
  • chopped parsley; for garnish
  1. 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.
  2. 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.
NOTES: Remove and discard cauliflower leaves. Cut out core and break cauliflower into bite-sized flowerets. Just before serving, add radishes, mixing to combine with marinade. Sprinkle with parsley.

Yield: 4 to 6 servings.

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