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Cauliflower Salad |
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Serves: 4
Print this Recipe
(Ensalada de Coliflor)
Category: Vegetable Salads
Cold cauliflower with a piquant creamy dressing can be served as a salad or as a side dish to accompany grilled fish or chicken. For contrasting color, I surround the salad with crisp-cooked carrot coins.
2 medium carrots, peeled and thinly sliced
1 head medium cauliflower
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon Dijon style mustard
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon minced fresh flat-leaf parsley
1. In a large pan of boiling salted water cook the carrots until barely tender, 2 to 3 minutes. Remove the carrots with a slotted spoon, reserving the water, and rinse under cold running water to stop the cooking. Reserve in a bowl. Separate the cauliflower into small florets.
2. Bring the same pan of water to a boil, adding more water if needed, and cook the cauliflower, uncovered, until crisp-tender, about 3 minutes. Drain and rinse under cold running water to stop the cooking. Drain again and put into a large bowl.
3. In a small bowl mix the mayonnaise, sour cream, mustard, lime juice, salt, and pepper. Add to the cauliflower and stir gently to mix. Arrange the cauliflower on a round serving platter. Sprinkle with parsley. Arrange the carrots around the cauliflower. Serve cold or at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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