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Cauliflower salad

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Ingredients for 4 servings:

  • 1 large cauliflower (also tastes good with broccoli)
  • 1 onion(s)
  • 1 tsp sugar
  • 2 tbsp oil
  • 2 tbsp vinegar
  • 1 pack of frozen dill
  • Salt and pepper, white

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Divide the cauliflower into small florets and cook in plenty of salted water with a pinch of pepper until al dente. Transfer the cauliflower to a bowl and let it cool. Chill the cooking water as well. Finely chop the onion and add it to the cold florets. Return the cooking water until the cauliflower is just covered. Add the dill, oil, vinegar, and sugar and mix very gently. Season with salt and pepper, if desired, and refrigerate for about 2 hours. It tastes great with grilled food or simply as a salad with ciabatta. At family gatherings, I always have to be careful to get some. (The nicely marinated sauce, as we call it, tastes best.)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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