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Bohemian Cauliflower Salad
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| What You Need: |
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1 whole, medium-sized cauliflower
Salt
1 tablespoon fresh lemon juice
3 tablespoons salad oil
1 tablespoon wine vinegar
Pepper to taste
1 cup sour cream
1 cup chopped, cooked ham
¼ cup chopped fresh dill or parsley
1 tablespoon drained capers
1 large tomato, peeled and cut into wedges
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| How To Cook: |
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1. Cut tough base and outer leaves from cauliflower and separate into flowerets; wash well.
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2. Put about 1 inch water in a large saucepan. Bring to a boil; add 1½ teaspoons salt, lemon juice, and flowerets.
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3. Cook, uncovered, until tender, about 6 minutes. Drain and put in a large bowl.
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4. Add oil, vinegar, salt, and pepper; mix well. Refrigerate 2 hours to blend flavors.
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5. When ready to serve, combine sour cream, ham, and dill or parsley, and spoon over cauliflower; mix well.
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6. Sprinkle with capers and garnish with tomato wedges.
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| Recipe Source: The complete international salad book |
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