Patsys Cauliflower Salad Recipes

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CAULIFLOWER SALAD WITH CAPERS, PARSLEY AND VINEGAR

This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 45m

Yield Serves 6 as a starter or side dish

Number Of Ingredients 8



Cauliflower Salad With Capers, Parsley and Vinegar image

Steps:

  • Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.
  • In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 2 grams

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower
1 to 2 garlic cloves (to taste), minced
1/4 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)
6 tablespoons extra virgin olive oil
Salt
freshly ground pepper

PATSY'S CHOPPED SALAD

Number Of Ingredients 12



Patsy's Chopped Salad image

Steps:

  • In a salad bowl, gently toss the lettuce, tomatoes, anchovies, and pimiento peppers. Sprinkle with salt and pepper. In a screw-top jar or cruet, combine the dressing ingredients. Cover tightly and shake until thoroughly blended. Gradually spoon dressing over salad and toss to combine.

Nutrition Facts : Nutritional Facts Serves

1 small head iceberg lettuce rinsed and coarsely chopped
2 medium ripe firm tomatoes chopped
4 anchovy fillets drained from oil, chopped
1/2 cup pimiento peppers chopped
salt and freshly ground black pepper to taste
DRESSING
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic minced
1 tablespoon chopped fresh Italian parsley
salt and freshly ground pepper to taste
pinch dried oregano

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