Cauliflower Salad

This colourful salad gets its unique taste from the blending of the sharp blue-veined Roquefort cheese with a tangy

vinaigrette dressing. It makes an excellent summer luncheon by itself {needing only some French bread and a light white

wine to complete the meal). It also makes a good accompaniment to roast meat or game.

1 medium-sized cauliflower

2 oz. walnuts, chopped 9 tablespoons olive oil

4½ tablespoons white wine vinegar

1 teaspoon lemon juice

½ teaspoon French mustard

1 teaspoon sugar

1 teaspoon salt

1 teaspoon freshly ground black


1 tablespoon chopped fresh parsley

2 tablespoons finely crumbled Roquefort cheese

Clean and prepare the cauliflower for the salad by breaking it into flowerets and soaking in cold salted water. Then chop

it into bite-sized pieces, discarding the base and the hard ends of the stems. Put the cauliflower pieces into a large

salad bowl, add the chopped walnuts and set aside.

Make a vinaigrette dressing by com-bining the olive oil, vinegar, lemon juice, mustard, sugar, salt and pepper in a screw

top jar. Shake the jar vigorously so that all the ingredients blend into one another. Add the parsley and crumbled

Roquefort to the dressing and shake again.

Pour the dressing over the cauliflower and walnut mixture in the salad bowl and toss with a fork to mix thoroughly. Allow the salad to chill for 30 minutes in the refrigerator before serving.

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