Pickled Cauliflower & Red Pepper Salad With Anchovies
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 large head cauliflower, cut into 1 inch flowerets
- 1⁄3 cup olive oil
- 1 tablespoon white wine vinegar (to taste)
- 3 tablespoons fresh oregano, minced
- 8 anchovy fillets, rinsed, patted dry, and cut into thin strips
- 1⁄2 cup black olives, coarsely chopped
- 1⁄4 cup capers, drained, rinsed and coarsely chopped
- 1 1⁄2 cups roasted red peppers, cut into strips
- salt and pepper
directions
- In a large saucepan of salted boiling water cook the cauliflower for 3 to 5 minutes or until it is crisp-tender. Drain it and rinse under cold water to stop the cooking. Pat the cauliflower dry between paper towels.
- Mix together the olive oil, vinegar, oregano and salt and pepper.
- Place cauliflower, anchovies, black olives, capers and roasted red peppers in a large bowl. Pour dressing on top and toss to coat.
- Chill salad, covered for at least three hours.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.