Cauliflower Salad
- Total Time
- 45 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1cauliflower, about 1 pound
- ¼cup milk
- Salt to taste
- 1hard-boiled egg, peeled, at room temperature
- 2teaspoons Dijon-style mustard
- 2tablespoons red-wine vinegar
- 6tablespoons olive oil
- Freshly ground pepper to taste
- 2tablespoons chopped parsley
Preparation
- Step 1
Trim off the leaves of the cauliflower and cut away its core.
- Step 2
Put the cauliflower in a saucepan with water to barely cover, milk and salt. Bring to a boil and simmer 15 minutes or until tender but not mushy. Do not overcook. Drain and let cool. Do not chill.
- Step 3
Put the egg through a fine sieve into a mixing bowl. Add the mustard and vinegar. Gradually add the oil, beating briskly with a wire whisk. Add salt, pepper and parsley. Spoon the sauce over the cauliflower and serve.
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