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Fay Stout | all galleries >> Galleries >> My Recipe Box > Purple Cauliflower Salad with French Vinaigrette
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Purple Cauliflower Salad with French Vinaigrette

As I was looking through the produce section of Central Market in Dallas, I was intrigued by the purple cauliflower.
The color was so vivid and it looked very fresh so I bought a head and had no idea how best to fix it.
I did want to preserve the beautiful color.
I found some recipes for roasted purple cauliflower but the color was less than desirable, so I decided to use it in a salad.

I broke it into pieces and then microwaved it with about a tablespoon of water for about a minute and a half
to preserve the color and then put it in ice water to stop the cooking.

So for this salad I included:
Romaine lettuce, thinly sliced red cabbage, thinly sliced red onion, diced roasted beets,
hard-boiled eggs, a little parsley, and chopped chives and then drizzled it with a basic French Vinaigrette.

French Vinaigrette

2 tsp. SHALLOTS, minced
SALT and freshly ground PEPPER

In a small bowl, whisk together the vinegar, mustard, and shallot until well combined.
Slowly add the olive oil and whisk until well combined.
Season to taste with salt and pepper and whisk again.

Canon EOS 40D
1/60s f/4.0 at 50.0mm iso400 full exif

other sizes: small medium large auto
Yvonne21-Feb-2012 11:01
Such a pretty salad, and I should think it would be very tasty too!
Beautiful presentation Fay! v
Martin Lamoon21-Feb-2012 06:35
Superb picture of the food, great clarity and colour. V
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