Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Salads
Sauces And Preserves Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Small Heads Cauliflower -- (1 1/2 to 2 lb)
1 Small Red onion -- sliced thin
10 Black olives -- coarsely chopped
10 Green olives, Sliced -- pimiento-stuffed
3 Small Gherkins -- chopped
2 Tablespoons Capers
8 Anchovies; up to 10 (optional)
2/3 Cup Olive oil
1/3 Cup White wine vinegar
Salt
Fresh ground pepper
1 Tablespoon Dried basil -- -OR-
2 Tablespoons Fresh basil -- chopped
Trim the cauliflower and separate it into flowerets. Stem or poach in
boiling water to cover for 5 minutes. Plunge immediately into cold
water and drain thoroughly. Place the blanched flowerets in a large
bowl and add the onion, black and green olives, gherkins, capers
and anchovies. Combine the oil and vinegar, add salt and pepper to
taste and blend well. Pour the dressing over the salad, sprinkle with
basil and toss gently to coat well. Chill for a few hours, stirring
occasionally to blend the flavors. Serve slightly chilled or at room
temperature.
