Cauliflower Vinaigrette

This dish can be served as an hors d’oeuvre or as a salad – with cold meat. It is best served cold and can therefore be

made slightly ahead of time and stored in the refrigerator until it is to be used. If fresh chervil is available, fresh

chopped

parsley or fresh chopped watercress can be substituted.

1 cauliflower, in flowerets

3 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh chopped chervil

Prepare and cook the cauliflower flowerets. Drain well and put in a salad bowl to cool.

In a small mixing bowl, combine the olive oil, white wine vinegar, salt and pepper and, using a fork, beat thoroughly.

Pour the sauce over the flowerets and toss well to coat.

Sprinkle chopped fresh chervil over the cauliflower and serve.

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