Cauliflower Neapolitan Salad
Servings
6
people
Servings
6
people
Ingredients
1
medium
cauliflower
4
anchovy fillets
(optional)
1
tbsp
capers
100
g
black olives
2
tbsp (30ml)
olive oil
1
tbsp (15ml)
wine vinegar
1
tsp
salt
+ extra salt for cooking the cauliflower
1/4
tsp
ground pepper
Instructions
Break cauliflower into florets and wash thoroughly in several changes of water. Cook until tender in boiling salted water. Drain.
Whisk the oil, wine vinegar, 1 teaspoon salt and ΒΌ teaspoon ground pepper together.
Add cooked cauliflower and toss.
Transfer to serving platter and sprinkle with olives & chopped anchovies (optional) and capers.