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
This is great with cold meats, pate and charcuterie.
- 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.