Renee's Recipes


 

Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners


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

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