Italian Cauliflower Salad

Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for 
an Italian-themed menu.

Ingredients
1 small head cauliflower, separated into flowerets
1 cup imported Italian black olive, pitted
2 tablespoons large capers, drained
6 flat anchovy fillets in oil
4 hard-cooked eggs, cut into fourths
1/4 cup olive or vegetable oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper


Directions

1. Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add cauliflower. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crisp-tender; drain. Cool about 20 minutes to room temperature. 

2. Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad. 

Source:  Betty Crocker 

Chef
0 min
Serves 0