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cauliflower salad |
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| Ingredients -
Serves 1 |
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Method |
500g cauliflower florets
12 black olives
6 anchovy fillets
A celery stick
100ml Grappolini Paneolio Extra Virgin Olive Oil
1 tbsp capers, rinsed
1 tbsp chopped chives
Juice of one lemon
Mixed lettuce leaves
Salt and freshly ground pepper |
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Boil the florets in salted water until al dente. Drain them and leave to cool.
Meanwhile roughly chop the black olives, the celery stick
and the anchovies, add them to the florets and mix well.
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Season to taste and serve the salad at once on a bed of mixed
salad leaves. |
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| Be careful when seasoning this salad as
the anchovies and capers are already quite salty. |
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