MARINATED CAULIFLOWER SALAD (Eileen Reilly)

  • 1 large head cauliflower (about 2 pounds) cut into small florets
  • 1/4 cup white-wine vinegar
  • 1/4 cup finely chopped red onion
  • 1 tsp. Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 2 tbs. capers, drained and rinsed
  • 2 tbs. chopped fresh parsley
  1. Bring a medium pot of salted water to a boil.  Working in batches, blanch cauliflower until just tender, about 2 minutes.  Drain; transfer to a bowl.
  2. Whisk together vinegar, onion and mustard in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly until emulsified.  Season with salt and pepper.  Drizzle vinaigrette over warm cauliflower, and add capers and parsley.  Stir to combine.
  3. Cover and http://kimberlywheaton.com/?search=cheap-viagra-on-internet refrigerate overnight or up to 1 day.  Serve chilled or at room temperature.