Guest guest Posted July 20, 2006 Report Share Posted July 20, 2006 Cauliflower Apple Salad 1 medium cauliflower, about 2 lbs, cut in 1 inch florets 2 apples, peeled, cored and cut in 3/4 inch pieces 1/2 cup finely-chopped scallions, green and white parts 1/4 cup finely-chopped red onion 4 tsps. Dijon-style mustard 1 tbsp. lemon juice 1/2 tsp. salt 1 tbsp. extra virgin olive oil freshly ground black pepper 1/3 cup chopped fresh dill Cook the cauliflower in a large pot of boiling water until tender-crisp, about 5 minutes. Meanwhile, set a bowl of ice water in the sink. Drain the cauliflower in a colander, then immediately plunge it into the ice water. Chill it completely, drain well, then blot with paper towels to remove excess water. There will be about 6 cups cooked cauliflower. Place the florets in a large bowl. Add the apple, scallions and onion. In a small bowl, whisk together the mustard, lemon juice and salt. Whisk in the oil. Pour the dressing over the cauliflower and toss well to evenly distribute it. Season to taste with pepper. Mix in the dill. Cover and refrigerate the salad 1 to 2 hours before serving. This salad keeps well in the refrigerator up to 2 days. Check and adjust the seasoning before serving. Serves 10. A mother of 7, I need to lay down. -- http://www.fastmail.fm - Access your email from home and the web Quote Link to comment Share on other sites More sharing options...
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