Recipe - Marinated Cauliflower Salad

1 md Cauliflower
Salted water
One fourth cup Tarragon wine vinegar
1 teaspoon Dijon mustard
One fourth teaspoon Salt
1 ds White pepper
3 tablespoon Salad oil
One half cup Thinly cut or sliced up radishes
Chopped parsley; for garnish

Recipe by: the California Culinary Academy Preparation Time: 8:00

1. Remove and discard cauliflower leaves. Cut out core and break
cauliflower into bitesized flowerets.

2. Cook flowerets in a small amount of boiling salted water (or steam on a
rack) just until tendercrisp (5 to 7 minutes). Place in a colander and
rinse with cold water to stop cooking. Drain well.

3. In a small bowl combine vinegar, mustard, salt, and pepper. Using a
whisk or fork, gradually beat in oil until well combined. Pour over
cauliflower in a shallow bowl. Cover and refrigerate 6 to 8 hours or
overnight.

4. Just before serving, add radishes, mixing to combine with marinade.
Sprinkle with parsley.
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998