Another Summer Salad

              It’s now the first of June and it’s time to really think about hot weather and not cooking so as not to heat up the kitchen.  Here is a salad that can be made ahead of time during the cooler times of day.

Cauliflower Salad

2 lb. Cauliflower cut into florets

½ c. sliced Olives, black or Kalamatas

2 Tbsp chopped Flat Leaf Parsley

¼ tsp Anchovy Paste

1 tsp Capers stored in vinegar

2 Tbsp Red Wine Vinegar

4 Tbsp Olive Oil

1. Steam Cauliflower until done.  Then to stop the cooking, put the Cauliflower in a bowl of cold or ice water.  Once cooled, drain.
2. Find a different large bowl and put in the Cauliflower.  Add the Parsley and Olives.
3. In a blender or mini prep food processor put together the Anchovy Paste, Capers, Vinegar, and Olive Oil.  Blend until all the ingredients are incorporated to make a vinaigrette.
4. Pour the vinaigrette over the Cauliflower mixture.  Toss to coat.
5. Cover and refrigerate the salad for about four hours to overnight.
6. Remove from the refrigerator before serving and let it sit until it reaches room temperature.

      To add some color to the salad, think of using the orange or purple cauliflower with the white.