Saturday, July 23, 2011

CAULIFLOWER SALAD

Put into a basin of cold water a head of cauliflower, head downward, add half a teaspoonful of salt, and a wineglass of vinegar. Let stand for half or three-fourths of an hour, drain, and put it into a saucepan to boil until tender. The length of time for boiling depends upon the size of the head. Remove the scum carefully as it rises, or it will discolor the cauliflower. When done separate the sprigs, and arrange them around the bowl, heads outward. Put into the centre of the dish a head of cabbage-lettuce, cover it with red mayonnaise, and sprinkle a few capers on top. Mask the cauliflower with mayonnaise, garnish with beet diamonds, and the effect is very pleasing.

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