 |
Mediterranean Salad
|
Optional additions for serving as a main dish: sliced salami or
white tuna.
5 to 6 cups cauliflower florets (1 medium cauliflower)
1 cup thinly sliced carrots
1 cup diced red bell pepper
1/2 cup chopped scallions
1/3 cup coarsely chopped pitted Kalamata or dry Italian olives
2 tablespoons capers
1/4 cup finely diced dill pickles
1/2 cup chopped parsley
Dressing:
2 cloves garlic, minced
1/4 teaspoon dried red chile flakes
1/4 cup white wine vinegar
1/3 cup olive oil
Blanch cauliflower florets and carrots in lightly salted boiling water
for 3 to 4 minutes, until tender crisp. Drain and chill in ice
water, then drain again. Place in a salad bowl. Add the red bell
peppers, scallions, olives, capers, pickles and parsley
Dressing: combine ingredients whisking in oil until blended. Pour over
salad, tossing until combined. (Add salt to taste if desired.)
Chill for several hours or overnight.
For more great garden-inspired recipes, see Renee's books,
Recipes
from a Kitchen Garden
More
Recipes from a Kitchen Garden To
purchase Renee's Garden Seeds, click here
|