Cauliflower salad with Dijon mustard and parsley dressing

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July 8, 2016 by dgarnett2013

Cauliflower salad with Dijon mustard and parsley dressing: Fern Varrow: A year of recipes from a farm and its kitchen by Jane Scotter and Harry Astley

caulisalad

 

This is great with cold meats, pate and charcuterie.

Serves 4

  • 1 cauliflower, broken into florets
  • 2 tsp Dijon mustard
  • 2 tabs cider vinegar
  • 4 tabs olive oil
  • 2 tabs finely chopped parsley

 

The secret to this simple sale is a v. fresh spring-headed cauliflower, with tight bright curds and green leaves (no yellow). If the cauliflower is not so fresh, blanch the florets for 2 mins, as cauliflower which has been stored can have a mouth-burning flavour when raw.

 

Cut the cauliflower florets into slices 2mm thick, using a mandolin.

Place the mushroom-shaped florets in a large salad bowl.

Mix the mustard with the vinegar, then whisk in the olive oil a tablespoon at a time until emulsified.

Stir in the chopped parsley. Pour the dressing over the cauliflower and turn it until it is coated.

Eaten on Rose’s sports day.

sportsday1 sportsday3

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